Spicy Honey Chicken

    22 minutes

    This chicken breast dish is great as an entree or as a main meal served with rice and veggies. Delicious and easy.

    2953 people made this

    Serves: 4 

    • 1 tablespoon brown sugar
    • 2 tablespoons honey
    • 1/4 cup (65ml) soy sauce
    • 2 teaspoons chopped fresh ginger root
    • 2 teaspoons chopped garlic
    • 2 tablespoons Tabasco sauce
    • 1 pinch salt and pepper to taste
    • 4 skinless, boneless chicken breast halves - cut into 1cm strips
    • 1 tablespoon vegetable oil

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Mix together brown sugar, honey, soy sauce, ginger, garlic and Tabasco sauce in a small bowl.
    2. Lightly salt and pepper the chicken strips.
    3. Heat oil in a large frypan over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

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    Reviews in English (3163)


    Sweet...yes. Spicy...yes. Sticky...no Very good flavor but I had the same problem other reviewers mentioned about the sauce not thickening up. I will make it again with the following changes: 1. Dredging the chicken strips in flour before sauteing, which will help them brown better and help thicken the sauce. 2. Saute on med.-high heat instead of medium. The heat called for in the recipe is not enough to sear the chicken. 3. Simmer the sauce while I am preparing the chicken, then add to the chicken as called for. Because, it took much longer than 8-10 minutes to reduce the sauce, and the chicken dried out. I should add my husband loved this recipe. The flavors are good. Thanks.  -  13 Dec 2007  (Review from Allrecipes USA and Canada)


    A-MA-ZING...simply amazing! I followed the advice of other reviewers and dredged the chicken in flour first. Then I sauteed an onion and some peppers and set aside. Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer. For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce). It MAKES the dish. My chicken was sticky, sweet and spicy just the way it was supposed to be. What an amazing flavor profile. I'm thrilled with this recipe!  -  06 Oct 2008  (Review from Allrecipes USA and Canada)


    AWESOME AWESOME chicken. Used ground ginger and 1 tbs. of hot sauce but could hardly taste it. If you like spicey, use both. My came out VERY sticky! Here's what I did: cut up chicken into small chuncks, put in bag with flour and shake until lightly coated. Put in frying pan at #8 of 10...very hot, until started to really brown. Took several minutes. Then I added the sauce, tossed, dropped to #3 and put lid on until rice was done, probably 15 minutes. Continue to use the same pan even though the chicken sticks and burns on the botton!!!! All that stuff makes it sticky! Will make again and again!  -  24 Jan 2008  (Review from Allrecipes USA and Canada)