Sticky Chicken

Chris really likes Sticky Chicken, so last time he visited for the weekend, I made him some. This isn't really a stir-fry, but it definitely includes some Asian flavors, like ginger and soy sauce. It's got quite a bit of sugar in it (that's what makes it sticky), but at least it's low in fat... It does need to marinate for awhile, so getting it started the day before is ideal.  I've also just let it sit for a couple of hours before, and it's still turned out fine.

It's kind of hard to see in the picture, but the chicken should end up covered in a fairly think syrup. Be careful not to burn it though- I've done that before, and it was pretty disappointing. The chicken goes really well with jasmine rice, which helps to soak up the sauce!