When I want something easy yet elegant, quick yet flavorful, I always turn to Donna Hay. Her simple flavors always seem fresh and it never feels like I did a lot of work. So, the other day when I was planning the week’s menus and I knew it was going to be a stressful week, I searched “chicken” and “Donna Hay” in Eat Your Books. One of the first recipes that it brought up was from Flavors and it was Sticky Chili Chicken.
When I went to get the link for Flavors from Amazon, it let me know that I purchased this cookbook from them in 2004. Almost 10 years ago. See. I never grow tired of Donna Hay, her recipes are timeless to me. Just like this one.
So simple, really, ridiculously simple. My husband, while eating, commented multiple times of how good it was. I think he was trying to make his point known that he wants to see this again…alas as a spouse of a food blogger, he rarely sees repeats. And it was good. I thought it was a bit runny, perhaps I won’t use as much water next time, but the flavor was spot on.
Sticky Chili Chicken
- 3 lbs of chicken pieces (I used boneless, skinless thighs because that’s what I had)
- 3 red chilies, seeded and chopped
- 1 tablespoon grated ginger
- 2 cups water
- 2/3 cup soy sauce
- 1/2 cup white wine vinegar (I used rice vinegar because I had more of it)
- 2/3 cup sugar
- 1/2 cup chopped cilantro (I was out of cilantro so I omitted it – gasp!)
To make the chili sauce, place the chilies, ginger, water, soy sauce, vinegar and sugar in a deep frying pan over medium heat. After it comes to a simmer, let it simmer for three minutes. Add the chicken pieces and cook covered for 35 minutes, turning occasionally. Remove the lid and continue cooking for 25 minutes, turning the chicken until it is cooked and well coated in the sauce. Stir through the cilantro and serve with steamed rice and greens.