Recipe: Sticky Chicken

Now we all know by this point that I don't eat meat. Well I eat bacon but my dad recently told me that bacon is a vegetable so I think I'm in the clear ;) My boyfriend is a major carnivore though so I have to keep that in mind when cooking. One of the recipes that I recently tried that was a big hit was a sticky chicken one that I received from my mother. 

Of added value, since sticky chicken is made using a marinade, I was able to make sticky tofu with it as well. You make it pretty much the same way. So vegetarians out there, get excited. The delicious, Asian-inspired recipe is as follows:
Ingredients (makes 3 servings):
  • 1/3 Cup Rice Vinegar
  • 1/4 Cup Soy Sauce
  • 3 Tablespoons Honey
  • 2 Tablespoons Sesame Oil
  • 1 1/2 Tablespoons Chile Paste
  • 2 Minced Garlic Cloves
  • 1/2 Teaspoons Salt
  • 1 Boneless Chicken Breast
  • 1 Package Extra Firm Tofu (or 2 additional chicken breasts)
Step 1
Whisk together the first seven ingredients to make the marinade. 

Step 2
Puncture chicken repeatedly with fork all over both sides. With the tofu, pat heavily to dry out the tofu. Cut block in half.
Step 3
Place chicken/tofu in separate plastic bags and then add marinade to coat. 

Step 4
Place bags on plate on counter or in refrigerator and keep flipping over for at least 2 hours.
Step 5
Preheat oven to 350 degrees. Remove chicken/tofu from bags and place in nonstick pans. Pour marinate in a sauce pan and heat on high until its reduced by half. Once reduced, brush onto the chicken/tofu.
Step 7
Bake for 20-25 minutes or until the chicken is cooked through.

Looks yummy even to the vegetarian in me! In terms of planning out the whole meal, I recommend you serve this with the Spicy Maple Glazed Brussels Sprouts I posted a few weeks ago here :)


  1. Oh yum! That looks so good! PS... bacon is totally a veggie.

  2. Looks good, Julia! I'm going to make this for dinner tonight... Sounds like something my husband will enjoy!

    1. Oh how exciting! Let me know how you all like it :)

  3. Veg version sounds awesome/like something I'd order for takeout. Are you cutting the tofu into smaller chunks at some point while you cook or not until you serve? I don't really know how to cook with tofu

    1. So step one is to dry out the tofu by patting it with paper towels. Step two is to cut the block in half to mimic the size of the chicken breast. I cook it that way all the way through the end. At that point then you can cut it up or just eat it as a block- whichever you prefer!


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