Dump-and-Bake Honey Soy Chicken

Square overhead shot of a bowl of baked and shredded honey soy chicken.

Print Pin

5 from 2 votes

Dump-and-Bake Honey Soy Chicken

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

Course Dinner

Cuisine Chinese

Keyword honey and soy chicken, honey soy chicken, honey soy garlic chicken, honey soy sauce chicken

Prep Time 10

Cook Time 55

Total Time 1 5

Servings people

Calories 266.1kcal

Author Blair Lonergan

Ingredients

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

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.
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
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.
Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts, For serving: rice, noodles, tortillas, salad, or lettuce wraps

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