Sweet Spicy Sticky Chicken

Almost always use CA blend...the best.

Asian food! Who doesn't love a good stir fry. This is one of my all time favorite recipes because I often have everything I need on hand to make it. Hint: I always keep a knob of ginger in my freezer, and almost always have a pack of stir fry veggies and chicken there as well.

Whatcha need:
1 lb chicken breasts or tenderloins, cut into bite sized chunks
Flour, for dredging
Salt and Pepper
Vegetable oil, approximately 4 Tbsp (eyeball it)
2 Tbsp brown sugar
4 Tbsp honey
1/2 C soy sauce
4 tsp chopped ginger root
4 tsp hot sauce
4 tsp chopped garlic
1 bag frozen veggies, thawed out for an hour and drained of excess water
Rice, for serving

How ta do it:
1.) Start rice and dredge chicken.
2.) Heat veggie oil in a pan. Transfer chicken to the heated pan and cook through until no longer pink.

3.) Combine brown sugar, honey, soy sauce, chopped ginger root, hot sauce, and garlic in a bowl. Mix together.
4.) Add drained veggies to the pan.

5.) Cover with mixture and cook for approximately ten minutes, until heated through and sauce thickens slightly. Serve over rice!

Nom nom nom. In my mouth.

Just so yall know...we also made some a-ma-zing Kung Pao shrimp this week...recipe still to come.

Enjoy! This is a great dish to serve to guests...everyone who has tried it loves it!
~A

PS...Original recipe found here, although I've changed the amounts quite a bit!