Sticky chicken strips
Sticky chicken strips are tender chicken marinated in a sweet and savoury sauce made from soy sauce, stevia, white wine, and garlic powder. This quick recipe is perfect for a delicious meal that balances sweetness with umami flavors.
Cook time 30 min
Prep time 15 min
Ingredients:
32 oz chicken breasts1/4 cup water
1/2 cup soy sauce
1 tsp stevia leaf sweetener
2 oz white wine
1/3 tsp garlic powder
Sticky chicken strips are a delightful dish that's both flavorful and easy to prepare. By combining tender chicken breasts with a deliciously sticky sauce, this recipe is sure to be a crowd-pleaser for any meal. The combination of soy sauce, stevia leaf sweetener, white wine, and garlic powder creates a perfect balance of sweetness and savory elements.
Instructions:
- Rinse the chicken breasts under cold water and pat dry with paper towels.
- Cut the chicken breasts into thin strips, about ½ inch wide.
- In a medium bowl, combine the water, soy sauce, stevia leaf sweetener, white wine, and garlic powder.
- Mix thoroughly until the stevia is fully dissolved and the garlic powder is evenly distributed.
- Place the chicken strips into the marinade, ensuring that all the strips are fully submerged.
- Cover the bowl with plastic wrap or transfer the contents into a resealable plastic bag.
- Let the chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours.
- Heat a large non-stick skillet or wok over medium-high heat.
- Remove the chicken strips from the marinade, allowing any excess marinade to drip back into the bowl.
- Place the chicken strips into the hot skillet in a single layer. You may need to cook in batches to avoid overcrowding.
- Sear the chicken strips for about 3-4 minutes on each side, or until they are nicely browned and cooked through. The internal temperature should reach 165°F (74°C).
- If cooking in batches, transfer the cooked strips to a plate and cover with aluminum foil to keep warm while you cook the remaining chicken.
- If desired, you can use the leftover marinade to make a sticky sauce.
- Pour the marinade into the skillet after removing the chicken strips.
- Bring the marinade to a boil and then reduce the heat to a simmer. Allow it to cook until it thickens to your desired consistency, about 5-7 minutes.
- Pour the reduced sauce over the chicken strips before serving.
- Arrange the sticky chicken strips on a serving plate.
- Garnish with sliced green onions or sesame seeds if desired.
- Serve immediately with rice, steamed vegetables, or your favorite side dishes.
Sticky chicken strips are a wonderful addition to any meal rotation, combining simple ingredients for an impressive outcome. With these tips and the easy-to-follow recipe, you’re set to enjoy a delectable dish that's sure to satisfy even the pickiest eaters.
Sticky chicken strips FAQ:
Cook the chicken strips for about 3-4 minutes on each side in a medium-high heat skillet. Ensure that the internal temperature reaches 165°F (74°C) for safe consumption.
The chicken strips are fully cooked when they are browned on the outside and the internal temperature reaches at least 165°F (74°C). You can use a meat thermometer to check this.
Yes, you can store leftover sticky chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
If you prefer not to use white wine, you can substitute with additional water or chicken broth for a similar flavor profile.
While marinating for longer than 4 hours is safe, the flavor can become too strong, especially from the soy sauce. For best results, stick to 2-4 hours.
Cooking Tips:
- Ensure the chicken breasts are of uniform thickness to allow even cooking.
- Marinate the chicken for at least 30 minutes to enhance the flavors.
- Cook on medium heat to avoid burning the sticky sauce.
Nutrition Facts
4 ServingsCalories 300kcal
Protein 55g
Carbohydrates 3.09g
Fiber 0.31g
Sugar 0.29g
Fat 6g
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