Honey-Soy Chicken Sticky Chicken

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   * Note 1: Chicken wings are best for this and will create the stickiest chicken, but I have used skinless boneless chicken thighs or breasts, cut into thin strips and even a whole cut up fryer.

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   Adjust cooking time according to the pieces used.

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   Dark meat is more forgiving than skinless boneless chicken breast and can simmer for quite a while.

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   *Note 2: Ginger root should be sliced and pieces should look like coins.

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   Fish them out before serving.

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   If you dont want to mess with that, then mince them very fine or grate with a microplane.

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   Heat oil in large nonstick skillet or wok over medium high to high heat.

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   Add chicken and brown on each side about 5-10 minutes.

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   Add ginger coins (or mince) and green onions, then pour on the honey, soy and wine.

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    Bring to a simmer, reduce heat, cover pan and cook until chicken is tender.

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    This will take approximately 30 minutes.

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    The sauce tends to be very thin, but flavorful.

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    If you feel you dont have enough sauce then doubling or even tripling the sauce ingredients (soy/honey/wine/ginger/green onion) doesnt have a negative effect on the overall results, except you will have a lot of liquid!

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    If you prefer your sauce to have some thickness then thicken with a standard cornstarch slurry.

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    (About 1 Tablespoon of water and 1 Tablespoon of corn starch mixed until smooth, then added to the simmering liquid stir until thickened).

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    Make sure you fish out those ginger coins before serving!

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    I hope you kept track of how many you put in!

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    Serve over white rice.

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    This recipe can be made ahead and kept warm in a crock pot for several hours.

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    We often take this to family potlucks.

* Per serving · 4 servings · Values may vary.