Infuse a Honey Soy Flavor into Chicken Dinner

Honey Soy Chicken

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Let’s face it, sometimes chicken breasts can be a tad….well, boring. Not this time!

I love the Asian flavors at play here in this simple weeknight dish. This chicken just requires an hour to marinate, but other than that it’s on the table in less than twenty minutes.

Honey Soy Chicken

Honey, soy sauce, ginger and spicy chili garlic sauce make up the marinade for these chicken breasts. When they are cooking, they’re brushed with sweet chili sauce, readily available at practically every grocery store around the country {in the ethnic food section}.

I like to serve these chicken breasts with some brown rice and steamed baby bok choy for a complete meal. They also make great leftovers and are equally yummy the next way when stuffed in a wrap for lunch.

Honey Soy Chicken

Honey Soy Chicken with Sweet Chili Glaze

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For a simple weeknight dish, this honey soy marinade livens up a chicken dish. Food blogger Jenna Weber shares her ideas for side dishes to pair with this entree in a full post on the Fresh Tastes blog.

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Ingredients

  • 1 lb boneless skinless chicken breast
  • ¾ cup soy sauce {low sodium if possible}
  • ¼ cup honey
  • 1 tsp chili garlic sauce
  • 1 tbsp fresh minced ginger
  • ¼ cup rice vinegar
  • 1 tbsp canola oil
  • ½ cup sweet chili sauce for glazing

Directions

  1. Combine the soy sauce, honey, chili garlic sauce, minced ginger and rice vinegar in a shallow bowl, such as a pie dish or cake pan. Place the chicken breasts in the marinade, cover with plastic wrap and chill for one hour.
  2. After an hour, heat up the canola oil in a large skillet or grill pan over medium/high heat. When hot, add the chicken breasts and cook for about 7 minutes per side, brushing each side with sweet chili sauce as they cook.
  3. The chicken breasts are done when juices run clear. Brush additional sweet chili sauce on and serve.

Yield: 2-4 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.