4 cups (serving size: 1 cup)

This recipe from Helene An uses simple ingredients with Asian flair. Serve over rice with steamed bok choy.

How to Make It

Heat canola oil in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned. Combine soy sauce, chile paste, and ginger in a small bowl; add to pan. Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally. Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened. Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.

Ratings & Reviews

Debbie17's Review

September 25, 2011
This recipe was fine, but not special. It lacked something. I added miring and more soy and to thicken it, added some cornstarch. This brought it to a 4 star recipe.

mjmmjk's Review

March 04, 2010
This was very simple and quick to put together. Plus the only ingredient I needed to go out and buy that day was the chicken. Added Sriracha to the sauce to give it a little more kick. Good over rice.

apparently's Review

September 05, 2009
Not sure what the buzz about this dish is -- it's a pretty standard sweet soy sauce chicken. OK, but not more than that. Doubled the sauce based on comments and it seemed WAY too much. Served with rice and steamed green beans.

EllieBellie's Review

June 03, 2009
We just LOVE this recipe. I make it often (3x in the last mo). I usually double the sauce. It is just SO GOOD!!!

Johannea's Review

April 11, 2009
My husband an I made this recipe together. The ingredients sounded like a caramel chicken dish we have at a vietnamese restaurant. We made it, and it's nothing like it...it's so much better! We served it with vegetables and fried noodles...so good!

naplesjulie's Review

December 26, 2008
I have made this dish many times, it is fantastic! Watch out when adding the sauce to the pan though; it tends to splatter quite a bit.

karen92157's Review

November 17, 2008
Very quick, easy, and good! I doubled the sauce and added some green onions to sauce for a little color and crunch. Great flavors! Served over couscous with steamed broccoli.