Sweet and Spicy Chicken

  • Yield 3-4 servings


2 medium Boneless, skinless chicken breast
1/4 cup corn starch (see note)
2 tablespoons Vegetable oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 medium Thai Chili Peppers (fresh or dried, see note)
1/2 cup Honey or Agave Nectar
2 tablespoons Water
1 teaspoon Rice Wine Vinegar


  1. Mix honey, Thai chilis and water and set aside.  Right before adding to the pan heat in the microwave for 10-20 seconds and mix well. This helps it “loosen” up a bit and makes it easier to pour into the pan or wok
  2. Cut up chicken in bit size pieces.
  3. In a medium bowl add the corn starch*, garlic powder, salt, pepper  and chicken. Coat well and shake off any excess corn starch.
  4. In a large skillet or wok heat 1 tablespoons of oil, add half the chicken and brown on both sides, about 5 minutes total. Place chicken on a paper towel lined plate. Repeat with second half of chicken and additional tablespoon of oil.
  5. In the same skillet add the honey – chili mixture and bring to a boil for two-four minutes until the sauce reduces, thickens slightly and turns a nice caramel color. Add chicken back to the pan and coat well. Cook for an additional 2-3 minutes.
  6. Serve over quinoa, white or brown rice.



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