Honey-Soy Chicken – “Sticky Chicken”

* 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. Adjust cooking time according to the pieces used. Dark meat is more forgiving than skinless boneless chicken breast and can simmer for quite a while.

*Note 2: Ginger root should be sliced and pieces should look like coins. Fish them out before serving. If you don’t want to mess with that, then mince them very fine or grate with a microplane.

Heat oil in large nonstick skillet or wok over medium high to high heat. Add chicken and brown on each side about 5-10 minutes. Add ginger coins (or mince) and green onions, then pour on the honey, soy and wine. Bring to a simmer, reduce heat, cover pan and cook until chicken is tender. This will take approximately 30 minutes.

The sauce tends to be very thin, but flavorful. If you feel you don’t have enough sauce then doubling or even tripling the sauce ingredients (soy/honey/wine/ginger/green onion) doesn’t have a negative effect on the overall results, except you will have a lot of liquid!

If you prefer your sauce to have some thickness then thicken with a standard cornstarch slurry. (About 1 Tablespoon of water and 1 Tablespoon of corn starch mixed until smooth, then added to the simmering liquid– stir until thickened).

Make sure you fish out those ginger coins before serving! I hope you kept track of how many you put in! Serve over white rice. This recipe can be made ahead and kept warm in a crock pot for several hours. We often take this to family potlucks.