I was sent a copy of It’s Not Complicated by Katie Lee Biegel at no charge as part of the Abrams Dinner Party. All opinions are my own. I am happy to share this sticky chicken recipe from the book.
About It’s Not Complicated:
From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!)
After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good.
In It’s Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.
About the Author:
Katie Lee is the author of Endless Summer Cookbook, The Comfort Table, and The Comfort Table: Everyday Occasions. She is the co-host of Food Network’s The Kitchen, host of Cooking Channel’s Beach Bites with Katie Lee, and a judge for the popular Food Network series Halloween Baking Championship. Lee can also be regularly seen on Beat Bobby Flay, the Rachael Ray Show, and as a contributor on TODAY.
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Sticky Chicken Recipe: Sticky Soy Ginger Garlic Chicken
Serves 3 to 4
- 8 skin on, bone in chicken thighs (I used chicken legs)
- Kosher salt and freshly ground pepper
- 2 TBS unsalted butter
- 1/2 cup packed, dark brown sugar
- 8 cloves garlic, finely minced
- 2 inch piece of fresh ginger, finely minced
- 1/3 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup low sodium soy sauce
- 1 TBS coconut oil or vegetable oil
- white rice for serving
- Preheat oven to 400
- Use a paper towel to thoroughly dry the chicken. Season both sides with salt and pepper.
- Melt the butter in a saucepan over medium high heat. Add the brown sugar and cook, stirring constantly until it begins to melt, 2 to 3 minutes.
- Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes until very fragrant.
- Stir in the vinegar, soy sauce and fish sauce. Bring to a low simmer and cook for about 5 minutes.
- Remove from heat.
- Heat a large ovenproof skillet over medium high heat. Add the coconut oil and swirl around the pan.
- Place the chicken in the pan, skin side down and let brown without moving it for about 4 minutes. (Do not overcrowd the pan. If necessary cook the chicken in two batches.) Remove the chicken to a plate and remove all but 1 TBS of the fat.
- Return skillet to medium high heat and add the brown sugar mixture. Use a wooden spoon to scrape up any brown bits.
- Return the chicken to the pan, skin side up. Spoon the sauce over the chicken.
- Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes.
- Turn the oven to broil and broil until the skin is extra crispy and browned, 2 - 3 minutes.
- Serve over white rice with the sauce.
How was the Sticky Chicken Recipe?
Oh my word this was some tasty chicken! This recipe is going to go into regular rotation around these parts like tomato beef - another all time favorite meal. I am also going to try this sauce on shrimp - I think it will be awesome on shrimp!
It’s Not Complicated has a number of recipes I’m looking forward to trying - it’s a fun cookbook.
PrintSticky Soy Ginger Garlic Chicken from It’s Not Complicated by Katie Lee Biegel
From the cookbook It’s Not Complicated by Katie Lee Biegel
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 - 4 1x
- Category: Main Dish
- Method: Baking and Stove Top
- Cuisine: American
Ingredients
- 8 skin on, bone in chicken thighs (I used chicken legs)
- Kosher salt and freshly ground pepper
- 2 TBS unsalted butter
- 1/2 cup packed, dark brown sugar
- 8 cloves garlic, finely minced
- 2 inch piece of fresh ginger, finely minced
- 1/3 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup low sodium soy sauce
- 1 TBS coconut oil or vegetable oil
- white rice for serving
Instructions
- Preheat oven to 400
- Use a paper towel to thoroughly dry the chicken. Season both sides with salt and pepper.
- Melt the butter in a saucepan over medium high heat. Add the brown sugar and cook, stirring constantly until it begins to melt, 2 to 3 minutes.
- Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes until very fragrant.
- Stir in the vinegar, soy sauce and fish sauce. Bring to a low simmer and cook for about 5 minutes.
- Remove from heat.
- Heat a large ovenproof skillet over medium high heat. Add the coconut oil and swirl around the pan.
- Place the chicken in the pan, skin side down and let brown without moving it for about 4 minutes. (Do not overcrowd the pan. If necessary cook the chicken in two batches.) Remove the chicken to a plate and remove all but 1 TBS of the fat.
- Return skillet to medium high heat and add the brown sugar mixture. Use a wooden spoon to scrape up any brown bits.
- Return the chicken to the pan, skin side up. Spoon the sauce over the chicken.
- Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes.
- Turn the oven to broil and broil until the skin is extra crispy and browned, 2 - 3 minutes.
- Serve over white rice with the sauce.
Notes
Cook time includes stove top and oven cooking time
Keywords: sticky chicken, soy ginger chicken,
