Hoisin and Honey Glazed Chicken

I didn't know what to fix for dinner the other night, but i knew i wanted to fix something tasty and simple. I wasn't in a huge cooking mood. So i went thru my recipes and found this one. It comes from carmencooks.wordpress.com and it was WONDERUL!! This is going to find its way into my regular rotation!

First you preheat the oven to 400 degrees F. Then take your chicken [i used two boneless skinless chicken breasts] and cut it up into chucks. Then place on a cookie sheet sprayed with cooking spray.


You want to then put the cookie sheet into the oven and roast at 400 for 25 minutes.

While the chicken is roasting, use this time to make the sauce/glaze. Throw all your other ingredients in a sauce pan and bring it to a boil. Let the sauce simmer for a few minutes, until it is slightly reduced. Then put aside 1/3 cup for later.

When the chicken is done, put it in the sauce pan with the sauce. Toss the chicken around in the sauce until it is WELL coated.

Now put the chicken back onto the cookie sheet and spread the rest of the glaze over the chicken. Roast for another 10-12 minutes. The glaze should become thick and sticky.


Now pull out the cookie sheet and serve the chicken on brown rice.


That's it! Its so simple! I love it!

ps: i apologize for the crappy pics this time around. i was tired and lazy and have no other excuse! lol

Here's the recipe!

Hoisin and Honey Glazed Chicken

Ingredients:
2 chicken breasts, cut into chunks
1/3 cup Hoisin sauce
1/3 cup honey
5 Tbsp soy sauce
2 tsp Sriracha (this was ALOT - i recommend maybe half of that)
2 tsp toasted sesame oil
1 tsp black pepper
1 Tbsp toasted sesame seeds

Directions:
Preheat the oven to 400 degrees F. Spread the chicken on a rimmed baking sheet in a single layer and roast them at 400 for 25 minutes.

While the chicken is roasting, combine all the other ingredients in a medium sauce pan and bring to a boil. Let the sauce simmer for a few minutes, until it is slightly reduced. Put aside 1/3 cup of the sauce in a small bowl.

When the chicken is ready to come out, transfer to the saucepan. Make sure chicken is coated in sauce. While the chicken is in the saucepan, I usually drain the fat from the baking sheet.

Return the coated chicken to the baking sheet and pour the rest of the glaze from the saucepan over the chicken. Roast for 10-12 more minutes, until the glaze is thick and sticky.

Sprinkle the sesame seeds over them and serve with the reserved glaze on the side.

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Tonight, i'm fixing pork tenderloin in some capacity. YUM!