Diva Tasting-Sticky Chicken with Roasted Vegetable Toss…

Sticky Chicken with Roasted Vegetables


  • 3 tablespoon brown sugar
  • 3 tablespoons raw honey
  • ½ cup soy sauce
  • 1 tablespoon corn starch
  • ¼ Cup White Rice or White Vinegar
  • 3 teaspoons chopped fresh ginger root
  • 3 teaspoons minced garlic
  • 2 tablespoons hot sauce
  • sea salt and pepper to taste
  • 4 skinless, boneless chicken thighs – cut into 1/2 inch strips
  • 6 skinless, boneless chicken breasts – cut into 1/2 inch strips
  • 3 tablespoon vegetable oil


  • Mix together brown sugar, honey, soy sauce, ginger, garlic, vinegar and hot sauce and corn starch in a small bowl; whisk completely until blended.
  • Lightly salt and pepper the chicken strips toss again.
  • Heat oil in a large skillet over medium high heat. Add chicken strips and brown on both sides, about 2 minutes per side. Reduce heat to medium, Pour the remaining sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
  • Toss in Roasted Vegetables below and serve over jasmine rice.

Oven Roasted Onions, Potatoes and Asparagus


  • 1 1/2 Pounds Fingerling Potatoes, Cut Into Half

  • 1 Bag Pearl Onions

  • 3 Tablespoons Extra Virgin Olive Oil

  • 1 Lemon Juiced And Zested

  • 8 Cloves Garlic, Minced

  • 4 Teaspoons Dried Rosemary

  • 4 Teaspoons Dried Thyme

  • 2 Teaspoons Kosher Salt

  • 1 lb green beans chopped in half

  • Ground Black Pepper To Taste


  1. Preheat oven to 400 degrees F.

  2. In a large plastic zip bag, toss the potatoes, onions and asparagus with the olive oil, garlic, rosemary, thyme, and the kosher salt. Shake the bag to coat. Place in a baking dish and Cover with aluminum foil.

  3. Bake 40 minutes in the preheated oven. Increase oven temperature to 450 degrees F Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.


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