Honey Teriyaki Chicken

January 27, 2012 3 Comments
Yes, it is true we dig the Tex-Mex flavors in the CB house- but we also love Asian and all things that come along with it.  When I talk about Asian foods with my Fireman he names Orange Chicken and fried rice.. or Shrimp Pad Thai as his favorites. Oh, and about 98% of the time he is kidnapped by the Food Court toothpick guy.  You know, the one that hands out the free buffet-style-chinese-chicken-something or other.  Usually, I’m walking myself right over to a sandwich place or other fare and he dissappears off to the buffet line.  Those toothpick guys bee-line right for him.  Such an easy target.
 
Well, this night I made my own chinese chicken.  No toothpicks needed.

The problem with most of that take-out food is the type of meat they use, and not to mention it is fried crispy.  I chose white meat chicken breast.  I trimmed it before cutting it into about 1-inch cubes.

Flavors merry best the longer you let them sit.  Next time I will probably let this sit overnight in my fridge.. like I do when I’m grilling up salmon.  I only let it merry for about 1.5-2 hours, long enough for me to come home from work and throw it all in a bag before heading to the gym. {Ready prepped for when I got home!}
Dredge the chicken pieces in just a little flour.  About 2 tablespoons is all you need.
Bake for 20 minutes at 425 degrees.  Look- crispy!  No batter, no vat of oil, no drip dry.  Just the oven.

Oh, the wonders of cornstarch!  Just 2 teaspoons will do the trick.  Simmer on the stove to make thick and saucy! Drizzle it over your oven baked crispy chicken.

Stir well to coat evenly, and then pop it back in the oven for another 5 minutes or so to carmelize your chicken.
Look how delicious this is.  If I could hand you a bite, I would. I wish this meal wasn’t over.
My dish was rounded out with rice noodles and Tangy Slaw {I’m obsessed with this mayo-less slaw lately}  I think next time this would be better with a simple rice pilaf.  Better than the rice noodles, probably.
Anyway you serve it, take {out} is brought {in} with this satisfying meal.

Honey Teriyaki Chicken

INGREDIENTS
Chicken
1/3 cup honey
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon Worcestershire sauce
1 pound boneless, skinless chicken breast, cut into bite sized pieces

2 tablespoons all-purpose flour

Sauce
3 tablespoons sweet chili sauce
2 tablespoons tomato ketchup
2 tablespoons honey
1 tablespoon fish sauce
2 tablespoon low sodium soy sauce
1/4 cup of water
2 teaspoons cornstarch

2 teaspoons toasted sesame seeds (optional)

DIRECTIONS
Combine first 6 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.

Preheat oven to 425 degrees.  Remove chicken from the marinade.  Add in flour to a medium sized bowl and toss to coat, shaking off excess. Line a jelly roll pan with parchment paper and add the chicken, spacing evenly across the pan. Bake 20 minutes, stirring once halfway through.

While the chicken is baking, combine chili sauce, ketchup, honey, fish sauce, and soy sauce in a medium sauce pan.  Bring to a low boil and heat until thickened; about 6-8 minutes. Combine water and cornstarch in a small measuring cup, whisking until dissolved.  Add to sauce mixture, bring to a boil. 

Remove chicken from the oven and pour the thickened sauce, stirring to coat each piece.  Place the chicken back in the oven and cook for an additional 5 minutes more. Sprinkle with sesame seeds and serve over hot cooked noodles or rice pilaf.

Nutrition Information
Serves 4 (3/4 cup chicken, each)
Calories: 228
Fat: 4 g
Carbohydrate: 19 g
Fiber: 0 g
Protein: 19 g
Filed Under: Chicken, Good Eats, Main Dish, Poultry, Recipe

Comments

  1. Kim (Feed Me, Seymour) says:
    January 27, 2012 at 2:01 pm

    You're my hero! We live for Chinese take-out but it's so bad for you. I'm super excited to try out your lightened version!

    Reply
  2. Kristin says:
    January 27, 2012 at 3:21 pm

    Oh, I never thought of baking them before. I just skip the dredging and saute the meat in a pan. I will have to try this!
    Kristin
    (Holy Cannoli Recipes)

    Reply
  3. Bree says:
    January 30, 2012 at 5:14 pm

    Too funny! I posted about the guy at the food court with the "asian chicken" too! I also have a skinny fried rice post for this week. I love the addition of teriaki here. Yum!
    http://stayskinnymommy.blogspot.com/2012/01/skinny-honey-sesame-chicken.html

    Reply

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