Sweet and Spicy Asian Chicken
The flavor of this beats takeout and you can customize your spice level.
Servings 2 servings
- 4 tablespoons rice wine vinegar
- 2 tablespoons butter
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon ground ginger
- 2 tablespoons garlic powder
- 1 tablespoon soy sauce
- 1 teaspoon corn starch
- 1 teaspoon sriracha
- 1 teaspoon red pepper flakes
- 1 pound chicken breasts or thighs pounded thin or butterflied
Add all of the sauce ingredients to a small sauce pan over low heat and whisk to combine. Cook over low heat, stirring often, for 10 minutes. The sauce will thicken up considerably. (You can thin it with a bit of water or soy sauce, as needed.)
Preheat a grill to 400 degrees.
Season the chicken with a bit of salt and pepper and place on the grill.
Brush the sauce on the top of each piece of chicken.
After 4 minutes, brush the chicken with more sauce and flip it over.
Brush more sauce on the chicken and cook for 4 more minutes, brushing on sauce again before removing from the grill.
Calories: 492kcal | Carbohydrates: 28g | Protein: 51g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 175mg | Sodium: 1203mg | Potassium: 1025mg | Fiber: 1g | Sugar: 16g | Vitamin A: 715IU | Vitamin C: 4.2mg | Calcium: 33mg | Iron: 2.3mg