Asian Sweet & Spicy Chicken

This chicken dish was a variation on a theme: it’s what happens when you realize you were supposed to marinate something just as you get ready to cook it. (Oops.) This cooks quickly; start the rice before you start the chicken!


Makes 5 servings

1 pound boneless, skinless chicken breasts, cut in chunks (For fast cooking, I try to keep these about 1/2 inch thick)
sweet and spicy asian chicken1/2 cup flour
olive oil for the pan

2 TBL melted butter
3 TBL honey
2 TBL soy sauce
2 TBL lemon juice
2 garlic cloves, minced
5 TBL Frank’s Sweet Chili Sauce

Mix sauce ingredients in small bowl and set aside. Dredge chicken pieces in flour and sauté in a heavy skillet until cooked through. I do this in batches so the skillet doesn’t get too crowded. Remove chicken to a plate when fully cooked.
Pour sauce into empty skillet, then immediately turn off the heat and return chicken to skillet, tossing until all chicken is coated in the sauce.
Serve with rice and lightly-steamed vegetables.

LABEL Asian sweet spicy chicken


    • My rice cooker does the same, but not well. When I put broccoli in the steamer basket on the top, the rice came out green. Design flaw!


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