Sticky Asian (Baked) Chicken
I am a huge fan of Gordon Ramsay’s, I love his food and I always learn something when I watch one of his shows or read one of his recipes. This recipe is adapted from one of his from his book “Healthy Appetite”.
Serves 4
4 Boneless, skinless chicken breasts, fat removed
1 tbsp extra virgin olive oil
Salt
Pepper
6 tbsp honey
3 tbsp fish sauce
2 tbsp sodium reduced soy sauce
3 tbsp rice vinegar
5 Dashes sesame oil
1 Green onion (scallion) sliced on an angle
Preheat your oven to 400.
Grease a casserole dish and place the chicken breasts in the pan.
Drizzle the olive oil over the chicken and then season the chicken with salt and pepper.
Bake the chicken for 20 minutes. Meanwhile prepare the glaze:
Whisk together the honey, fish sauce, soy sauce, vinegar and sesame oil.
After the 20 minutes is up, pour the glaze evenly over the top of the chicken and then coat the chicken breasts (by flipping them over) in the glaze.
Bake the chicken for 7 minutes and then flip the chicken to coat it in the glaze again. You are going to do this 4 times (for a total of 28 minutes).
Please note the glaze is still runny at this point. The chicken is cooked here but if you’re anything like me then you want the glaze thick and gooey. So, pour the excess glaze from the pan into a sauce pot and put it over high heat and let it reduce in half; watch the pot, I turned my head for a minute and it almost burned!
When the glaze has reduced to your preference, coat the chicken breasts with it.
Garnish with the green onion.
Notes:
- Serve with my Vermicelli and Snow Pea Salad
