If you suffer from chicken boredom syndrome, these amazing Easy Asian-Style Chicken Breasts will cure you!! They’re savory, sweet, and slightly spicy… the best Asian chicken ever!! The recipe includes step-by-step instructions and lots of tips.

Asian-Style sticky Chicken Breasts in a white skillet garnished with green onion and sesame seeds.
Table of Contents hide
Why I Love This Recipe
Ingredients You’ll Need, Substitutions & Notes
How to Make Easy Asian-Style Sticky Chicken Step-by-Step
Recipe Tips
Pantry Essentials to Make Asian Sauces
Serving Ideas
Storing & Freezing Instructions
Frequently Asked Questions
More Chicken Recipes You’ll Love
Recipe Card 📖

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 dishes in this house.

Having said that, let me introduce you to the newest member of my favorite recipe 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.

Asian-Style sticky Chicken Breasts in a white skillet.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Frozen orange and pineapple juice concentrate:  I use the juice in the marinade for a subtle hint of citrus flavor! I recommend using juice concentrate for best flavor. You can use only orange or only pineapple if that is what you prefer.
  • Soy sauce: The soy sauce adds flavor and makes the chicken a wonderful bronze color.
  • Ground ginger: For extra Asian flavor!
  • Garlic: Feel free to add as much as you like.
  • Cayenne pepper: For a subtle spicy kick.
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Brown sugar: For wonderful caramel flavors, this is what makes the chicken sticky.
  • Boneless chicken breasts: You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe.
  • Green onions and toasted sesame seeds: To garnish! This is optional.

How to Make Easy Asian-Style Sticky Chicken Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. 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.

  2. Prepare the sauce

    In a small bowl, stir together the reserved 2/3 cup marinade and brown sugar; cover and chill until needed.

  3. Marinade the chicken

    Marinade the chicken in a resealable plastic bag or container for at least 30 minutes or overnight.

  4. Bake 

    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 or until chicken is done, brushing once or twice with sauce.

Asian-Style sticky Chicken Breasts in a white skillet with a plate with rice on the side.

Recipe Tips

You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe.

If the chicken breasts are too thick, I like to use a meat mallet (or rolling pin) to lightly pound the meat to an even thickness (about 1 inch thick). If the meat is too thick, the outsides can burn while the center is still undercooked. You can also cut the breast in half if you prefer.

Baking time can vary depending on the thickness of the breasts, so I recommend using an instant-read thermometer for the best results. Cooking time is generally 15 – 20 or until the internal temperature registers 165º F.

Basting is the key to that sticky golden surface! At first, the juices will be a bit watery but towards the end of the cooking time will reduce and thicken. This is when you can really get a nice thick glaze on the chicken! I recommend basting the chicken with the juices at least two times during the cooking process.

Let your chicken rest! After removing it from the oven, let it sit in the pan for about 5 minutes so that the juices flow back in and create a super moist and tender result.

Pantry Essentials to Make Asian Sauces

These are the basic Pantry Essentials you will need to make Asian sauces: 

  • Soy Sauce
  • Oyster Sauce
  • Mirin
  • 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:

Serving Ideas

This time I served it with rice. You can also serve it with Asian noodles, steamed veggies, or quinoa.

Asian-Style sticky Chicken Breasts in a white skillet garnished with green onion and sesame seeds and a plate of rice in the background.

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.

Frequently Asked Questions

Can I use regular fruit juice for this recipe?

You can, but the flavor will be subtle, and the sauce might not be as thick as mine. If possible, I highly recommend using juice concentrate.

Do I need to use two flavors of juices?

Nope, you can use only orange or only pineapple if you prefer. I just like the flavor combination of both.

Can I use bone-in chicken?

Yes, you can. But keep in mind that the total cooking time may change depending on how thick the meat is. You can use a meat thermometer to check if it’s ready (the internal temperature should be 165ºF).

An Asian-Style Chicken Breast with rice on a plate.

More Chicken Recipes You’ll Love

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Recipe Card 📖

Asian-Style sticky Chicken Breasts in a white skillet garnished with green onion and sesame seeds.

Easy Asian-Style Chicken Breasts

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
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…best Asian chicken ever!!
4.68 from 46 votes
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 servings

Equipment

Ingredients
 

  • 1 cup (240 ml) frozen orange juice concentrate, thawed
  • 1 cup (240 ml) frozen pineapple juice concentrate, thawed
  • 4 tablespoons (60 ml) soy sauce
  • 3 teaspoons ground ginger
  • 3 garlic cloves, minced
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 tablespoons (36 g) brown sugar
  • 6 skinless boneless chicken breasts (see notes)
  • Green onions, sliced (optional)
  • Toasted sesame seeds (optional)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

Prepare the Marinade:

  • In a small bowl, stir together juice concentrates, 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:

  • 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.

Bake:

  • Preheat oven to 375º F (190º C) 
  • 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.
  • When the chicken is ready, remove it from the oven. Let it rest for 5 minutes. Then sprinkle with green onions and sesame seeds, if desired, and serve.
Oriana’s Notes
 
Boneless chicken breasts: You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe. If the chicken breasts are too thick, I like to use a meat mallet (or rolling pin) to lightly pound the meat to an even thickness (about 1 inch thick). You can also cut the breast in half if you prefer. If the meat is too thick, the outsides can burn while the center is still undercooked. 
IMPORTANT: Cooking time will depend on the thickness of the breasts, so check if the chicken is cooked through before eating. If you don’t have a meat thermometer cut it open and check it’s not pink.
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.
Recipe Tips:
  • Basting is the key to that sticky golden surface! At first, the pan juices will be watery but towards the end of the cooking time will reduce and thicken. This is when you can really get a nice thick glaze on the chicken! I recommend basting the chicken with the juices at least two times during the cooking process.
  • Let your chicken rest! After removing it from the oven, let it sit in the pan for about 5 minutes so that the juices flow back in and create a super moist and tender result.
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 347kcalCarbohydrates: 31gProtein: 43gFat: 5gSaturated Fat: 1gCholesterol: 121mgSodium: 1281mgPotassium: 1120mgFiber: 1gSugar: 28gVitamin A: 305IUVitamin C: 72mgCalcium: 40mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course dinner
Cuisine Asian
Calories 347
Keyword asian chicken easy

This recipe was originally published on September 2016. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible! 

I’m Oriana, the face behind Mommy’s Home Cooking. I’m a wife, mother of three, recipe developer, photographer, and food stylist, a well-known lover of easy recipes, and a full-time eggless recipes food blogger.

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44 Comments

  6. We could not live without our uncle ben’s rice at least once a week and are always looking for recipes to jazz it up. Definitely going to try your Asian inspired one!

    Reply

  8. Wow, those look amazing! I love Uncle Ben’s rice too. I’ll have to grab some more and make these. I can’t wait to try them out.

    Reply

  9. I love making chicken a few times a week. This will be a nice change from my usual recipes. I will have to get the ingredients I need to try this recipe.

    Reply