Best Sticky Chicky Dump Chicken Recipes

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STICKY CHICKY



Sticky Chicky image

The original recipe was in "Eat, Shrink and Be Merry" by Janet and Greta Podleski. I have tweaked it a tiny bit for my family's tastes. We all loved this. It is a bit of a nuisance to have to pour off the sauce at the end there, but it is SO worth it! I love this served over white rice.

Provided by Saturn

Categories     Chicken Thigh & Leg

Time 48m

Yield 8 serving(s)

Number Of Ingredients 11

16 boneless skinless chicken thighs
1/2 cup barbecue sauce (hickory flavoured is nice)
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup liquid honey
1 tablespoon chili powder
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground cumin
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
  • Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
  • Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.

Nutrition Facts : Calories 236.6, Fat 5.7, SaturatedFat 1.4, Cholesterol 114.5, Sodium 793.2, Carbohydrate 16.8, Fiber 0.7, Sugar 13, Protein 28.4

STICKY CHICKY



Sticky Chicky image

My kids love this sweet and sour chicken served with rice. The recipe calls for marinating the chicken for a day before cooking. You can do this, but personally, I think it the flavor overpowers it if soaked that long if you are using skinless boneless breasts. I just cook it with the sauce.

Provided by SharleneW

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup balsamic vinegar (or cider vinegar)
1/2 cup soy sauce
1/2 cup sugar
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 -4 lbs chicken pieces (I use breasts with skin removed)

Steps:

  • Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
  • Seal and turn several times to coat chicken pieces.
  • Put in refrigerator for a day.
  • The next day, put chicken and marinade in large heavy skillet or dutch oven.
  • Over medium heat, bring the marinade to a boil.
  • Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
  • Preheat oven to 200°F.
  • Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
  • When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
  • Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
  • This will take about 10 to 15 minutes.
  • After 10 minutes, turn the heat back to low so you don't overcook it.
  • Return chicken to the skillet, coat it with the sauce and serve immediately.

Nutrition Facts : Calories 594.9, Fat 31.2, SaturatedFat 8.9, Cholesterol 155.2, Sodium 2163.9, Carbohydrate 33.2, Fiber 0.3, Sugar 30.4, Protein 42.6

ASIAN STICKY CHICKY



Asian Sticky Chicky image

I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe.

Provided by Parsley

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon sesame oil
2 -3 lbs boneless skinless chicken thighs
2 garlic cloves, minced
1/3 cup rice wine, NOT rice wine vinegar
1/3 cup water
1/3 cup reduced sodium soy sauce
3 tablespoons brown sugar
1/2 teaspoon Chinese five spice powder
2 scallions, chopped on the diagonal for garnish

Steps:

  • Heat sesame oil in a skillet over medium-high heat.
  • Add chicken thighs to the skillet. Quickly brown on both sides.
  • Add all remaining ingredients except the chopped scallions.
  • Bring just to a boil.
  • Reduce heat. Cover and gently simmer for about 30 minutes.
  • Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
  • Place on a platter or plates and sprinkle with the scallions.

Nutrition Facts : Calories 254.7, Fat 8.2, SaturatedFat 1.8, Cholesterol 125.9, Sodium 605.7, Carbohydrate 9.3, Fiber 0.3, Sugar 7.1, Protein 30.8

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