Honey Soy Chicken
February 11, 2015
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Tofu/Soy, North American, Easy/Beginner Cooking, Birthday, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Sugar, Boneless Pieces, Spring more
"I found this recipe on a blog called Table For Two. But I have changed it, because that's what I do! This is so delicious, your family will love it."
- Serving Size: 1 (192.9 g)
- Calories 483
- Total Fat - 22.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 96.4 mg
- Sodium - 1314.3 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 0.4 g
- Sugars - 31.4 g
- Protein - 36.9 g
- Calcium - 38.8 mg
- Iron - 1.8 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Preheat oven to 375 degrees.
Line a 9x13 pan with tin foil. Use two layers as the honey will bake onto the pan like super glue.
Lay the chicken breasts in the foiled line pan. Sprinkle the Cajun seasoning over it.
In a small sauce pan whisk together all the ingredients except for the corn starch.
In a small bowl, make a slurry with the corn starch and 2 tablespoons of the sauce you whisked together.
Heat the sauce until almost boiling, add the slurry. Sauce will thicken quickly.
Pour over chicken and turn chicken over to make sure it all gets covered with the thickened sauce.
Cover with foil and bake for 45 minutes.
Uncover chicken and move around in pan to make sure sauce is still all over the chicken, and bake uncovered or 15 minutes.
Remove chicken to serving platter and pour leftover sauce from pan over chicken.
Serve with rice.
Tips & Variations
No special items needed.