Every once in awhile we will pick up take out Chinese food when Dan is gone at work. It’s not really his thing, and the kids and I love it. However, it is not great for the waistline, not to mention the MSG. This dish is a little high in sugar, but I think you could substitute some of the sugar for honey if that is a concern. You can also use this glaze as a marinade. Just let the chicken sit for about 30 minutes and then grill. If you do that, bring the glaze back to a boil and simmer for about 5-7 more minutes.
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup low-sodium soy sauce
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons Asian chili sauce
- 1 tablespoon lemon juice
- 2 teaspoons hoisin sauce
- ½ teaspoon Sesame oil
- 3 cloves garlic, minced (1½ teaspoons)
- 4-5 boneless skinless chicken breasts, trimmed and pounded to uniform thickness
- Toasted Sesame seeds
- Green onion, diced
- Rice or Noodles
- Combine the cornstarch and water in a small jar and shake well to combine. Set aside.
- In a saucepan combine the soy sauce, sugars, vinegar, Asian chili sauce, lemon juice, hoisin sauce, Sesame oil and garlic. Bring the mixture to a boil. While whisking constantly slowly add the cornstarch and water mixture. Reduce the heat and simmer for 10 minutes.
- Place the chicken in a glass baking dish. Pour the glaze mixture over the chicken.
- Bake in a 400 degree oven for 25-30 minutes or until the chicken is cooked through.
- Serve over rice or noodles, sprinkle with Sesame seeds and green onions.
- I served the chicken over rice.
- I just simmered the rice according to package instructions in chicken broth and added some thawed peas and carrots at the end of cooking.
Linked to the following great parties:
Walking on Sunshine Foodie Friends Friday
Six Sisters’ Stuff Strut Your Stuff
Everyday Mom’s Meals Church Supper
Addicted to Recipes Scrumptious Sunday
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