Boneless chicken breasts kind of stress me out. They're so versatile, and there are so many different ways they can be prepared that I always have a very difficult time just figuring out which way to cook them. This time, I ultimately chose to adapt a recipe I'd used previously but never posted here on SYD. It uses a sweet and spicy honey soy sauce marinade, only the original recipe called for drumsticks, whereas I chose to cube some breasts instead and make a simple, delicious Asian-style dinner. Serve it with sticky rice and a vegetable of your choosing for a complete dinner that will blow your mind!
Recipe adapted from Snixy Kitchen
Difficulty: Relatively Easy
Active Prep Time: 30 minutes
Total Prep Time: 2 hours
Special Equipment: Food processor (Optional)
Serves: 2 - 3
- 2 large chicken breasts
- 5 tablespoons honey
- 8 tablespoons soy sauce
- 2½ tablespoons Sriracha chili sauce
- 2 tablespoon garlic, minced (about 3 - 4 cloves)
- 1 tablespoon ginger, freshly grated
- 1 teaspoon sesame seeds (black and/or white)
1. In a small bowl, combine the soy sauce, Sriracha, honey, ginger, and garlic. Whisk to combine, then set aside.
2. Rinse off the chicken breasts, then dice them. Try to keep the pieces as close to the same size as you can manage. Put the pieces into a Ziploc bag, then pour in the marinade. Place the bag in the refrigerator for 1 hour.
3. Preheat the oven to 425ºF. Line a baking sheet with parchment paper, and place the pieces f chicken on it. Do not pour out the entire contents of the bag, just the chicken - you'll want to keep the marinade for basting.
4. Place the chicken in the oven for 10 - 15 minutes. Use a pastry brush to baste the chicken every few minutes with the remaining marinade. When it's done, remove from the oven and sprinkle with sesame seeds. Allow to sit under aluminum foil for 5 - 10 minutes before serving.