I clipped a recipe from a magazine a while ago and finally tried it. Other than the fact that it was super spicy (and I had even cut the original amount of Tabasco in half!), it was pretty good. Here’s how I’ll make it next time.

Sweet, Sticky, and Spicy Chicken

1/4 cup soy sauce
3 tablespoons honey
1 tablespoon brown sugar
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped garlic
2 teaspoons cornstarch
2 teaspoons Tabasco sauce
about 1 pound boneless chicken breast, cubed
about 1 pound broccoli florets (fresh or frozen)
1 tablespoon vegetable oil
chopped, toasted cashews, optional

Combine the first 7 ingredients to make a sauce. Sauté the chicken and broccoli in the oil for a few minutes. When just about done cooking, stir the sauce one more time and add to the pan. Bring to a boil to thicken, then serve with hot cooked rice, with cashews sprinkled on top if desired.

Note: Some reviews suggested dredging the chicken in flour first and doubling the sauce, so that’s what I did. Since the sauce was so spicy, having a lot was not a good thing, unless you really like burning your mouth. The recipe above is not doubled.