My love of ginger and honey makes this recipe perfect for me. I made this the other night for the Man and he loved it too. Fresh ginger makes this better, and I recommend saving some of it for garnish on top!
You can cut down the cooking time if you do what I did – slice the breasts into strips. We get breasts that are too big and take too long to cook sometimes. Also, this recipe would work really well if the chicken is diced and tossed into a stir fry as well!
Honey Ginger Chicken
Place chicken breasts in appropriately sized ziplock bag.
In a small saucepan over low heat, whisk together the honey, soy sauce, sesame oil, garlic, and ginger until honey is melted and well blended.
Pour mixture over the chicken breastsl and refrigerate overnight.
Preheat oven to 350. Take chicken out of refrigerator while oven is preheating.
Bake covered for 30 minutes. Check temperature with thermometer to be sure it's done (165°).
I like having a variety of ways to cook chicken, as we tend to eat more chicken than any other type of protein source. This turned out pretty good for a quick glaze. I can definitely see doing this again, but perhaps adding a few other ingredients (can you say Sriracha?) and possibly looking at different types of honey to change up the taste. OOOh, and maybe using stone ground mustard.
Squirrel note: my cousin gave me a recipe for Samoa truffles. Definitely looking to do that sometime soon! 🙂
Honey Dijon Chicken
Melt butter in saute pan. Toss in garlic and cook for 1-2 minutes
Add honey, mustard, and salt and pepper to your taste. Stir well and let simmer for a few minutes to start to reduce glaze.
Use a 8x8 pan or similar to leave only a little bit of area between the chicken breasts. Too large a dish will cause the glaze to burn.
Place chicken breasts in pan and sprinkle with a bit of salt and pepper.
Pour glaze over breasts and bake for 15 minutes.
Remove and baste the breasts with the glaze and then return to oven for another 15 minutes.
Allow chicken to rest before serving.