This is the favorite vegetable dish in my family. Using cream cheese, butter, evaporated milk, corn, and chilies creates a hot mixture. Even though it has calories, it tastes good.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 3 |
Ingredients
- ⅓ cup honey
- ¼ cup ketchup
- ¼ cup olive oil
- 2 tablespoons sesame seeds
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Sriracha sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 pound chicken breast, cut into 1-inch cubes
Instructions
- Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer chicken and sauce into an oven-proof dish.
- Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 4 g |
| Sodium | 1254 mg |
| Sugars | 36 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This may be the BEST dish I have made so far. It tasted great. I followed it precisely and baked it for about 20 minutes using an electric meat thermometer. Might have been ok at 16 minutes but it still came out tender and delicious. There are only two of us so we had leftovers and it tasted even better the second time around. I served over rice and made double the amount of sauce. Next time I won’t double it as we had plenty left over. I will make again the next time my son and family visit us for dinner just to show off my growing cooking skills.
For what ever reason I couldn’t get it spicy enough. I used about 3 times the amount of siracha, plus slivered some hot pepper garnish. Also cooking time took me longer then noted. I added some sugar snap peas when plating for something green to serve. Overall good taste and family enjoyed.
Just made this for the first time. I did make some adjustments. Used 1/2 tablespoon of Sriacha. I ended up baking for almost 30 minutes. I used a tablespoon of arrowroot powder and a tablespoon of water mixed in for the last 5 or so minutes. But it’s pretty good, I’d definitely make it again.
Very good!
Great recipe! Easy to prepare and cook, and is pretty tasty. Don’t know what the other reviewers were talking about w/ the sauce being too runny…
I’ve made this several times because my family asking for it. The marinade is simple, refrigerate, and then transfer it to the oven. I don’t bother to marinade in one dish, then transfer to another for the oven. The only other suggestion I have is that if you use large chicken breasts, you will need to increase cooking time. Best to use a meat thermometer to be sure all of the chicken is cooked to perfection. We include rice to sop of the marinade/gravy.
It was a quick and delicious change to our chicken. However, it was a little to sweet for us. Next time I will reduce the honey and ketchup.
I have to rate this recipe with a low score, not for the taste, but for the process putting this recipe on the table. If you are not a fairly good cook, I think this meal would be a disaster. I saved this dish by adding a tablespoon of cornstarch half way through baking. I baked at 350 degrees for 20 minutes . Since my rice was done, I increased oven temp to 400 and baked chicken for another 10 minutes .Chicken was perfect. Served with extra sriracha and chili paste. Served over perfect rice. Meal salvaged.
I wish I could have given it 4.5 stars instead of 4. My son thought it was a bit too sweet, but it is a great flavor and was excellent served on brown jasmine rice. I might add a bit of cornstarch to thicken it a little. My only real issue was that the chicken took significantly longer to cook through (it was right out of the refrigerator). I actually turned up the temp and probably nearly doubled the time. Definitely will make again.
My kids love this chicken! I’ve made this dish twice and both times I only used a teaspoon of sriracha because my kids don’t like too spicy but it still had great flavor. I made the recipe exactly as written, except with a little less sriracha. The first time the sauce was pretty thin so the second time I added a tablespoon of cornstarch, like some of the other reviews suggested and it came out much thicker. Both ways were great, but my kids like the thicker sauce better. Served with white rice and steamed broccoli so we could smother them with the sauce. Definitely a new staple in my house!
I’m making it again today for the second time. I used the exact recipe and it is delicious and so simple. Put it together early in the day and bake for dinner in less than 30 minutes.
This was easy to make and absolutely delicious! Did not change a thing. And we are serious food critics. We’ve been craving chinese food and this hit the spot along with my loaded fried rice. My husband could not stop telling me how good it was. Just be sure you read the part about letting the chicken marinate 2-6 hours because I didn’t, just saw the 15 minute prep and 15 minute cook. Thanks for a great new recipe.
Made exactly as written and or was excellent. A new favorite
This is a fantastic recipe. For our taste we reduced the Sriracha Sauce to 1 tsp and add 1 Tbsp corn starch for added thickness. This recipe is better than any breaded recipe. We love it over rice. Thank you for this recipe.Now one of my husband’s favorites.
Soooo good! And super easy! The hubs says it’s definitely a do-over. YUM!
This was simply divine and unbelievably simple to make. We skipped the rice and served it over a mixed green salad with shredded carrots and beets. The sauce made a delicious salad dressing!! Made it exactly as described this time, next time i will add broccoli and carrots, maybe even some potatoes — and i will marinate the chicken in the sauce for even longer, maybe 24 hours. highly recommend.
Delicious next time I will add broccoli
Followed the recipe except for the sriracha which we didn’t have plus my husband doesn’t like spicy food. I marinated the chicken for 6 hours which made the it very tasty. We really enjoyed the dish over white rice but I had to bake it about 20 minutes in order for the chicken to get done. My husband said it’s a winner so will definitely make again.
Sorry, but not great. Flavor was pretty good but the texture of the chicken wasn’t good. It needed to be at least sautéed and browned a bit on the stove top. It was like boiling the chicken.
We really liked this recipe. Very easy and tasted wonderful. The sauce was a bit thin but we just kept spooning it over our chicken! Thanks for submitting this recipe.
White wine vinegar in place of lemon juice. Second time making it. Loved the flavor. Good on any chicken. Used on wings and thighs.