The chicken was extremely flavorful & I chose the rice noodles for an Asian flare. It would taste delicious served over rice as well.
The picture does NOT do the meal justice; only wish I had remembered the scallions before I said, "cheese!".
- 1 lb boneless, skinless, chicken breasts
- 1/4 cup honey
- 2 TBSp low sodium soy sauce
- 1/2 small onion, diced
- 1 TBSp ketchup
- 1 TBSp canola oil
- 1 clove garlic, minced
- pinch red pepper flakes (optional)
- 2 teaspoons cornstarch dissolved in 3 Tablespoons water
- sesame seeds
- scallions (Not pictured)
- rice noodles
Preheat oven to 350 F.
In a sprayed, lidded baking dish, combine the honey, soy sauce, onion, ketchup, oil, garlic & pepper flakes. Add in chicken & make sure chicken is submerged. Place on the lid. Bake for 45-50 minutes. Remove chicken from dish, leave sauce. Add the dissolved cornstarch mixture to the sauce & combine. Replace lid and bake sauce for about ten more minutes or until slightly thickened. Using two forks, shred the chicken & then return to the pot & toss with sauce before serving. Sprinkle with sesame seeds & scallions. Serve over rice noodles.