Asian chicken – saucy, sassy and spicy

Spicy chickenI adore Chinese, Asian fusion and anything that has a touch of the Orient. However, deep-fried never makes it onto my hit parade which is why I created this recipe.  It combines all my favorite flavors, it doesn’t compromise in the least on taste and the best part is that the chicken is not dredged in batter and bloated with oil. This is one of my go to recipes as I use this sauce over just about everything. Shrimp, quinoa, stir-fries, wontons and of course chicken.

Cut chicken breasts into bite size pieces.

  • 1 egg white slightly beaten
  • 4-6 Tablespoons oil

Heat oil in a large pan. Season chicken with salt and pepper and dip into egg white. Do not over cook the chicken as it will dry out and become tough. Thighs never have this problem. Also, don’t over crowd the pan – you don’t want poached chicken. Saute until golden brown. Drain on paper towels.


  • 2 Tablespoons Thai sweet chili sauce
  • 3 Tablespoons East West ginger teriyaki sauce (available from the manufacturers or Amazon. It’s also a great marinade for steaks)
  • dash of Sriracha hot chili sauce
  • 1 Tablespoon soy sauce
  • juice and zest of 1 lemon

Heat all the ingredients together until slightly thickened. Add the chicken or shrimp and toss until well coated. Place on platter and scatter with chopped scallions. Roughly chopped peanuts or cashews make it even better. Serve with rice or quinoa.

Author, foodie, political junkie and currrently writing a series for children, giving bible stories a much needed makeover, free from religious dogma. Author of Hot Cuisine, a book written on men and food and co-wrote When Loving Him Hurts and The Affair.

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Posted in abuse, codependency, cooking, domestic violence, food, healing, relationships
One comment on “Asian chicken – saucy, sassy and spicy

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