Sweet & Spicy Sticky Chicken
2 tablespoon brown sugar
4 tablespoons honey
1/2 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
1 to 2 tablespoons Sriracha Hot Sauce
2 bunches scallions, white and green parts, sliced thin
Salt and pepper to taste
4 skinless, boneless chicken breast halves or boneless, skinless chicken thighs - cut into 1/2 inch strips
1 tablespoon vegetable oil
1/2 cup flour
Mix together brown sugar, honey, soy sauce, ginger, garlic, scallions and hot sauce in a small bowl. Dredge chicken strips in flour and lightly salt and pepper.
Heat oil in a large skillet 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. Serve over white rice.
Footnotes - I buy white rice from a Chinese take-out restaurant. It tastes better and it's one less thing I have to cook!
