Dump-and-Bake Honey Soy Chicken

Name: Dump-and-Bake Honey Soy Chicken
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 people
Ingredients: 2 lbs. boneless, skinless chicken breasts; 1 cup finely diced onion; ½ cup less sodium soy sauce; ¼ cup honey; ¼ cup hoisin sauce; 2 tablespoons rice vinegar; 2 tablespoons minced fresh garlic; 1 tablespoon sesame oil; ½ teaspoon ground ginger; Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts; For serving: rice, noodles, tortillas, salad, or lettuce wraps

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
6 people
Calories
2661 kcal
Course
Dinner
Cuisine
Chinese

Dump-and-Bake Honey Soy Chicken

Maisie Hall

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This sweet and savory honey soy chicken is an easy dump-and-bake recipe everyone will love!

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Ingredients

Servings

2 lbs. boneless, skinless chicken breasts (or sub with boneless skinless chicken thighs)
1 cup finely diced onion
½ cup less sodium soy sauce
¼ cup honey
¼ cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons minced fresh garlic (about 6 large cloves)
1 tablespoon sesame oil
½ teaspoon ground ginger (or 2 teaspoons of minced fresh ginger root)
Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts
For serving: rice, noodles, tortillas, salad, or lettuce wraps

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Instructions

Preheat the oven to 375°F. Spray a 2-quart baking dish with nonstick cooking spray. Place the onions in the bottom of the prepared dish and top with the chicken.
In a separate bowl or in a large glass measuring cup, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, garlic, sesame oil, and ginger.
Pour the sauce over the chicken.
Cover the dish tightly with aluminum foil. Bake for 45-55 minutes, or until the chicken reaches an internal temperature of 165°F. While the chicken is still in the dish (or on a separate cutting board), use two forks to shred the meat. Stir the chicken back into the sauce.
Serve the shredded chicken and sauce over rice, noodles, in tortillas or lettuce wraps, or on salad. Garnish with crushed red pepper flakes, chopped peanuts, and sliced green onion, if desired.

Notes

Slow Cooker Option: Instead of baking the chicken in the oven, let it simmer in the Crock Pot. To do so, place the chicken and onion in the bottom of a slow cooker. Pour the honey soy sauce over the top. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Shred the chicken with two forks and stir to combine with the sauce. TIP: chicken thighs stay more moist and tender in the slow cooker than chicken breasts. Feel free to use 2 lbs. of chicken thighs instead of the chicken breasts called for in the recipe.

Nutrition Information

Show Details

Serving 1/6 of the recipe (about 1 cup of chicken and sauce) Calories 266.1kcal (13%) Carbohydrates 20.9g (7%) Protein 36.9g (74%) Fat 3g (5%) Saturated Fat 0.7g (4%) Polyunsaturated Fat 0.5g Monounsaturated Fat 0.4g Cholesterol 88.3mg (29%) Sodium 1038.2mg (43%) Potassium 459.3mg (13%) Fiber 0.9g (4%) Sugar 15.6g (31%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 2661 kcal

% Daily Value*

Serving	1/6 of the recipe (about 1 cup of chicken and sauce)
Calories	266.1kcal	13%
Carbohydrates	20.9g	7%
Protein	36.9g	74%
Fat	3g	5%
Saturated Fat	0.7g	4%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	0.4g	2%
Cholesterol	88.3mg	29%
Sodium	1038.2mg	43%
Potassium	459.3mg	10%
Fiber	0.9g	4%
Sugar	15.6g	31%