Sticky chicken strips
Indulge in the ultimate comfort food with our Sticky Chicken Strips recipe! Made with tender chicken breasts marinated in a savory blend of soy sauce, white wine, and a hint of stevia sweetness, these strips are perfect for any occasion. Quick to prepare and absolutely delicious!
- 08 Mar 2025
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
32 oz chicken breasts
910g
1/4 cup water
60g
1/2 cup soy sauce
140g
1 tsp stevia leaf sweetener
3g
2 oz white wine
60g
1/3 tsp garlic powder
1.02g
Instructions:
1. Prepare the Chicken:
- Rinse the chicken breasts under cold water and pat dry with paper towels.
- Cut the chicken breasts into thin strips, about ½ inch wide.
- Rinse the chicken breasts under cold water and pat dry with paper towels.
- Cut the chicken breasts into thin strips, about ½ inch wide.
2. Make the Marinade:
- 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.
- 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.
3. Marinate the Chicken:
- 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.
- 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.
4. Cook the Chicken:
- 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.
- 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.
5. Reduce the Marinade (Optional):
- 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.
- 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.
6. Serve:
- 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.
- 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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 3.09g | 1% |
| Fiber 0.31g | 1% |
| Sugar 0.29g | 0% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.30g | 4% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 190mg | 35% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.46mg | 36% |
| Vitamin B3 22mg | 141% |
| Vitamin B6 1.90mg | 112% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.48ug | 20% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.27mg | 8% |
| Vitamin K 0.06ug | 0% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 1.42mg | 13% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 550mg | 44% |
| Potassium, K 930mg | 27% |
| Selenium, Se 50ug | 94% |
| Sodium, Na 2080mg | 139% |
| Zinc, Zn 1.88mg | 17% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |