Easy Asian-Style Chicken Breasts

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

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!!

Course dinner

Cuisine Asian

Prep Time 35

Cook Time 20

Total Time 55

Servings servings

Calories 347kcal

Author Oriana Romero

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)

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.

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.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition