Ingredients

The following ingredients have 4 Servings
  • 2 lbs. boneless, skinless chicken breasts ((I used 4 chicken breasts that were approximately 8 ounces each))
  • 1 cup finely diced onion ((I used frozen pre-diced onion for a shortcut))
  • ½ cup less sodium soy sauce
  • ¼ cup honey
  • ¼ cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons minced fresh garlic ((I used pre-minced fresh garlic for a shortcut))
  • 1 tablespoon sesame oil
  • ½ teaspoon ground ginger
  • Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts
  • For serving: rice, pasta, tortillas, salad, or lettuce wraps

Instruction

  • Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray.
  • Place chicken breasts and diced onion in the prepared dish.
  • In a separate bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, garlic, sesame oil and ginger. Pour sauce over the chicken.
  • Cover tightly with foil. Bake (covered) for 45-50 minutes, or until chicken reaches an internal temperature of 165 degrees 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 and sauce together until everything is combined.
  • Serve shredded chicken 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.