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Sweet and Savory Chicken
This is a asian inspired chicken dish that we totally made up. It is inspired by so many dishes such as Sweet and Sour, Orange, Honey Garlic, Sesame, General Tso's and Bourbon chicken. All in all, it is a sweet, sour, savory, and saucy chicken dish that the whole family will enjoy.
First things first. In a wok over medium-high heat, heat the cooking oil only (do not put the sesame oil in at this time).
Then, add the chicken to the wok and cook until browned on all sides. Once it is cooked, set chicken with oil and drippings aside in a medium bowl (do not discard the drippings).
Now for the sauce. heat the sesame oil in wok over medium-high heat, then add the garlic and ginger and cook until golden brown, about 30 seconds.
Add the brown sugar, ponzu or soy sauce, vinegar, pineapple juice, orange juice, chicken broth, ketchup, honey, hoisin sauce, and red pepper flakes to the pan and let come to a boil.
Add the chicken, juices and all back to the pan and let come back to boil, uncovered. Then, lower the temperature to medium-low. Let simmer for 10 minutes, then add the carrots and simmer for 5 minutes. Add the mushrooms and simmer 5 minutes more.
In a small bowl, mix the cornstarch with the water and add it to to sauce. Mix and cook till it is thickened.
Mix in the steamed broccoli. We pre steam the broccoli that way it won't be too mushy and take away the vibrant green color.
Garnish with sesame seeds and serve with rice. We use tricolored sesame seeds because it matches well with the colors in this recipe, but any sesame seed colors will do. Enjoy!
- Prep Time: 15-20 minutes
- Cook Time: 20 minutes
- Total Time: 35-40 minutes
- Yield: 4-6 servings 1x
Ingredients
Chicken:
- 1 Tbsp. cooking oil, for sautéing
- 3 lb. boneless, skinless chicken thighs, cut into strips
Sauce:
- 1 Tbsp. sesame oil
- 2 tsp. minced garlic
- ½ tsp. grated or minced ginger
- 3 Tbsp. brown sugar
- ¼ cup ponzu or soy sauce
- ¼ cup rice vinegar
- ⅓ cup pineapple juice
- ⅓ cup orange juice
- ⅓ cup chicken broth
- 3 Tbsp. honey
- ¼ cup ketchup
- ¼ cup hoisin sauce
- ¼ tsp. red pepper flakes
- 4 oz. carrots, sliced
- 8 oz. mushrooms, sliced
- 1 head (about 10 oz.) broccoli florets, steamed
- 1.5 Tbsp. Cornstarch
- 3 Tbsp. Water
Toppings:
- Sesame seeds for garnish
Instructions
- In a wok over medium-high heat, heat the cooking oil only.
- Then, add the chicken to the wok and cook until browned on all sides. Once cooked, set chicken with oil and juices aside in a medium bowl.
- For the sauce, heat the sesame oil in wok over medium-high heat, then add garlic and ginger and cook until golden brown.
- Add the brown sugar, ponzu or soy sauce, vinegar, pineapple juice, orange juice, chicken broth, ketchup, honey, hoisin sauce, and red pepper flakes to the pan and let come to a boil.
- Add the chicken and juices back to the pan and let come back to boil, uncovered. Then, lower the temperature to medium-low. Let simmer for 10 minutes, then add the carrots and simmer for 5 minutes. Add the mushrooms and simmer 5 minutes more.
- In a small bowl, mix the cornstarch with the water and add it to to sauce. Mix and cook till it is thickened.
- Mix in the steamed broccoli.
- Garnish with sesame seeds and serve with rice.
Notes
If you want pineapple chunks in the sweet and savory chicken, add it in when you add the chicken back in the wok and cook for as long as the chicken.
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