Ingredients for Sticky Chicky Dump Chicken
- 1/4 cup vegetable oil
- 1/2 cup soy sauce
- 1/2 cup smooth peanut butter
- 1/2 cup ketchup
- 2 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1 1/2-2 inch pieces
- 1/4 cup honey
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 teaspoon red pepper flakes
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How to Make Sticky Chicky Dump Chicken
- **Prep the Sauce (for immediate cooking or freezing):** In a blender or food processor, combine all sauce ingredients (see below) and blend until completely smooth.
- **Combine Chicken and Sauce:** Add the chicken pieces to the sauce, ensuring they are fully coated. If cooking immediately, proceed to step 4. If freezing, skip to step 5.
- **(Immediate Cooking) Preheat & Bake:** Preheat oven to 350°F (175°C). Transfer the chicken and sauce mixture to a large baking dish.
- **(Immediate Cooking) Bake to Perfection:** Bake for 40-55 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
- **(Freezing) Freeze for Later:** Place the coated chicken and sauce mixture into a 1-gallon freezer bag, pressing out excess air. Lay the bag flat in the freezer for up to 3 months.
- **(Thawing & Cooking) Thaw Completely:** Thaw the chicken overnight in the refrigerator.
- **(Thawing & Cooking) Preheat & Bake:** Preheat oven to 350°F (175°C). Pour the thawed chicken and sauce mixture into a large baking dish.
- **(Thawing & Cooking) Bake Until Done:** Bake for 40-55 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
14g
Fat
28g
Carbs
1g
