If you are suffering from chicken boredom syndrome these amazing Easy Asian-Style Chicken Breasts will cure you!! It’s savory, sweet, and slightly spicy… the best Asian chicken ever!!
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 in this house.
Having said that, let me introduce you to the newest member of my favorite recipes 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.
How to Make Easy Asian-Style Chicken
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prepare the marinade: In a small bowl stir together juice concentrate, soy sauce, ginger, garlic, cayenne pepper, and salt. Reserve 2/3 cup of the marinade for sauce.
- Prepare the sauce: In a small bowl stir together the reserved 2/3 cup marinade and brown sugar; cover and chill until needed.
- Marinade the chicken in a resealable plastic bag for 30 minutes to overnight.
- Bake at 375º F for 15 -20 minutes, or until chicken is done (at least 165º F) brushing once or twice with sauce.
- Sprinkle with green onions and sesame seeds, if desired. Enjoy!
What do you need to make Asian-Style sauce?
These are the basic Pantry Essentials you will need to make Asian sauces:
- Soy Sauce
- Oyster Sauce
- Sesame oil
- Rice Vinegar
- Cayenne 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.
- Korean Kinchi
- General Tso’s
What to serve Asian-Style Chicken with?
This time I served it with rice. You can also serve it Asian noodles, steamed veggies, or quinoa.
Storing & Freezing Instructions
Store: For leftovers, we simply store them in an airtight container in the fridge for up to 3 days. Reheat the chicken on the stovetop or microwave until heated through.
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 Marsala
- Creamy Peri Peri Chicken [Video]
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Chicken and Corn Enchiladas
- Easy Chicken Lo Mein
Easy Asian-Style Chicken Breasts
- 1 cup frozen orange juice concentrate, thawed
- 1 cup frozen pineapple juice concentrate, thawed
- 4 tablespoons soy sauce
- 3 teaspoons ground ginger
- 3 garlic cloves, minced
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 3 tablespoons brown sugar
- 5 – 6 skinless boneless chicken breasts halves
- Green onions, sliced (optional)
- Toasted sesame seeds (optional)
Prepare the Marinade:
- In a small bowl, stir together juice concentrate, soy sauce, ginger, garlic, cayenne pepper, and salt. Reserve 2/3 cup of the marinade for sauce.
Prepare the Sauce:
- In a small bowl, stir together the reserved 2/3 cup marinade and brown sugar; cover and chill until needed.
- Place chicken in a resealable plastic bag. Pour the marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 375º F.
- Drain chicken, discarding marinade. Arrange chicken in an ovenproof skillet or a shallow baking pan. Pour the reserved sauce over the chicken. Bake for 15 -20 minutes (see notes), or until chicken is done (at least 165º F) brushing once or twice with sauce.
- Sprinkle with green onions and sesame seeds, if desired. Serve with rice.
Originally posted September 2016, photos replaced in August 2019 and post content edited to add more helpful information, no change to the recipe.