Why I Love This Recipe
After a long day, dinner still needs to be made. That is why I LOVE recipes that are simple and don’t take a ton of time, and this Easy Asian-Style Chicken Breasts recipe definitely fits the bill. And yes!! if you haven’t figured it out by now—I’ll say it out loud…We make a ton of chicken dishes in this house. Having said that, let me introduce you to the newest member of my favorite recipe group: Easy Asian-Style Chicken Breasts. This Easy Asian-Style Chicken is slightly spicy, sweet, tangy, and completely delicious. It’s so easy to make, the flavor is big, and it looks pretty and fancy! You might even have most of all of the ingredients right at your fingertips.
Frozen orange and pineapple juice concentrate: I use the juice in the marinade for a subtle hint of citrus flavor! I recommend using juice concentrate for best flavor. You can use only orange or only pineapple if that is what you prefer. Soy sauce: The soy sauce adds flavor and makes the chicken a wonderful bronze color.Ground ginger: For extra Asian flavor!Garlic: Feel free to add as much as you like.Cayenne pepper: For a subtle spicy kick.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Brown sugar: For wonderful caramel flavors, this is what makes the chicken sticky.Boneless chicken breasts: You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe.Green onions and toasted sesame seeds: To garnish! This is optional.
If the chicken breasts are too thick, I like to use a meat mallet (or rolling pin) to lightly pound the meat to an even thickness (about 1 inch thick). If the meat is too thick, the outsides can burn while the center is still undercooked. You can also cut the breast in half if you prefer. Baking time can vary depending on the thickness of the breasts, so I recommend using an instant-read thermometer for the best results. Cooking time is generally 15 – 20 or until the internal temperature registers 165º F. Basting is the key to that sticky golden surface! At first, the juices will be a bit watery but towards the end of the cooking time will reduce and thicken. This is when you can really get a nice thick glaze on the chicken! I recommend basting the chicken with the juices at least two times during the cooking process. Let your chicken rest! After removing it from the oven, let it sit in the pan for about 5 minutes so that the juices flow back in and create a super moist and tender result.
Soy SauceOyster SauceMirinSesame oilRice VinegarCayenne pepper, white pepper, red pepper flakes, or sriracha for spiciness. Brown sugar or honey for sweetness.
Now, depending on how you combine the base ingredients, you can make different types of Asian sauces! These are my fave:
Citrus: This is the sauce I used for this recipe. I added orange and pineapple juice.TeriyakiKorean KimchiGeneral Tso’sGingerMongolian
Freeze: You can freeze this as well! All you have to do is transfer the cooked chicken into a freezer-safe container or bag and freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
More Chicken Recipes You’ll Love
Easy Instant Pot Chicken MarsalaCreamy Peri Peri Chicken [Video]Easy Chicken PiccataInstant Pot Mojo ChickenSheet Pan Barbecue Bacon Chicken FajitasChicken and Corn EnchiladasEasy Chicken Lo Mein
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This recipe was originally published on September 2016. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
