Summer is here with a vengeance in Florida ! That means I go with my summer options- anything I can fix that is quicker, easier and keeps the kitchen cooler is what’s on the menu.
My family loves Asian food and I like the fact that most of their dishes tend to be on the healthier side. However, there are some that I love that are definitely not high on the health index. You know what I’m talking about – those nice crunchy fried plates of deliciousness. Well, I am happy to report, that you can still get your crunchy along with healthy with this baked version of honey garlic chicken.
You can even up the health quotient by serving it over quinoa or brown rice instead of the over-processed white rice that is so common.
Home late from work? No problem! This will only take you about 30 minutes from start to finish.
Need gluten-free? Just replace panko with gluten free bread crumbs and Tamari for regular soy sauce and you’re home free.
Baked Honey Garlic Chicken
- 1 lb. boneless, skinless chicken breasts
- Salt & pepper, to taste
- 2 eggs
- 1-1/2 cups Panko (or gluten-free bread crumbs)
- 2/3 cup honey
- 6-8 cloves garlic, minced
- 4 Tablespoons soy sauce (tamari for gluten-free diets)
- 2 Tablespoons sriracha
- 2 Tablespoons cornstarch
- 3 green onions, sliced thinly
- 1-2 Tablespoons sesame seeds
Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
Cut chicken into bite-sized chunks. Season with salt & pepper.
Whisk eggs in small bowl. Place panko crumbs on a large flat plate.
Dip chicken pieces in egg then into Panko crumbs, pressing them into the chicken so they are completely coated.
Place on prepared cookie sheet. Bake in oven for 25 minutes, turning after the first 15 minutes.
While chicken is baking prepare the sauce. In a medium saucepan, combine honey, garlic, soy and sriracha. Bring to a simmer. Combine cornstarch with 2/3 cup water and pour into saucepan. Continue to whisk sauce as it thickens. This should only take about 1-3 minutes. Remove from heat.
Remove chicken from oven and drop into sauce. Gently stir to coat then pour into serving bowl. Garnish with green onions and sesame seeds.
Serve over rice or quinoa with a Thai Cucumber Salad.
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