Sticky Asian Chicken has a little bit of heat, a little bit of sweet, and a whole lot of delicious. Lightly breaded, baked and tossed with a sticky homemade Asian sauce this chicken is both healthy and amazing.


Sticky Asian Chicken is just a little twist off of the ever popular general tsos chicken. It has that same yummy warm breaded taste and is melt in your mouth delicious. Sticky Asian Chicken is baked, not fried making it much healthier, but still moist and flavorful. 

The Asian Chicken Sauce is quick to make, and is the perfect consistency to stick to the chicken hot out of the oven. I just tossed the chicken into a big mixing bowl and then poured the sauce right on top of it and mixed it until all the chicken was covered. I had to sample a few pieces of course before I served it just to make sure it was as good as it looked, and it was! 

Sticky Asian Chicken is the perfect lunch or dinner meal. I ate mine with a little bit of quinoa, but it could be served with rice, in a salad, or just eat it by itself, but warning it is hard to stop once you start. Sticky Asian Chicken is healthy, delicious and makes any meal amazing! xoxo.

Sticky Asian Chicken
Serves 2
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. Sticky Asian Chicken
  2. 8 ounces chicken breast, cubed
  3. ¼ cup whole wheat white flour
  4. 1 egg, whisked
  5. 1 cup panko breadcrumbs
  6. Sticky Asian Sauce
  7. Cooking spray
  8. 2 garlic cloves, minced
  9. 3 tablespoons honey
  10. 1½ tablespoons creamy peanut butter
  11. ½ cup low sodium soy sauce
  12. ¼ teaspoon sriracha
  13. 1 teaspoon sesame oil
  14. ⅛ teaspoon sesame seeds
  15. extra sesame seeds for garnish, if desired
  16. extra green onions for garnish, if desired
Sticky Asian Chicken
  1. Preheat oven to 400 degrees.
  2. Start by breading your chicken. Begin with flour, egg and then panko breadcrumbs.
  3. Line chicken onto a baking sheet lined with a silicon baking mat.
  4. Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the outside.
  5. Take chicken out of the oven and toss with the Sticky Asian Sauce.
  6. Serve immediately over quinoa, rice, or by itself and garnish with extra sesame seeds and green onions if desired. Enjoy!
Asian Chicken Sauce
  1. Spray pan with cooking spray.
  2. Add garlic and saute for one minute.
  3. Add in honey and peanut butter and whisk until creamy and bubbly, 1-2 minutes.
  4. Whisk in soy sauce, sriracha, sesame oil and sesame seeds. Simmer for 2-3 minutes until thickened.
  5. Set aside until ready to toss with chicken.
Adapted from Chef Savvy
Adapted from Chef Savvy
Fitness Food Diva