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Honey Glazed Chicken
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Description
This yummy honey/lemony chicken is a hit with my family and reminds us of PF Chang’s honey crispy chicken. Enjoy!
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts, Cubed
- ⅓ cups Flour
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
- 6 Tablespoons Butter, Divided
- ½ cups Honey
- 6 Tablespoons Lemon Juice
- 4 Tablespoons Soy Sauce
- 1 teaspoon Ground Ginger
Preparation
Heat oven to 350 F.
Put cubed chicken breasts into a large Ziploc bag. Pour flour, garlic salt, and salt and pepper onto chicken, seal bag and shake until all pieces are evenly coated.
Melt 2 Tbsp. butter in a 9 x 13 glass baking dish, and arrange chicken into pan in a single layer. Bake chicken at 350 F for 30 minutes.
Meanwhile, in a saucepan, melt remaining butter, then add honey, lemon juice, soy sauce and ginger. Bring this to a boil, and then turn off heat.
After chicken has baked for 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30-40 minutes, basting frequently. Serve over rice.
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8 Comments
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cookingtiffany on 9.9.2009
The whole family liked this. Next time I will add a little more honey though.
Elizabeth's Dutch Oven on 9.4.2009
I made this last night… I liked it but I agree with Amanda, a little to much ginger for me. Next time I make it I will use a little less ginger, and also cut my chicken into bigger cubes (mine ended up a little over done!) Thanks for the recipe!
dueckcowgirl on 8.20.2009
My family loved this recipe. We just finished dinner and everyone agreed that this is a keeper. I was worried about the amount of lemon juice, but it tasted perfect. Thank you so much for sharing this recipe!
Kim on 8.18.2009
Made this this past weekend, and it was excellent! We’ll be moving this into regular rotation at our house. Thanks for sharing the recipe!
amanda on 8.18.2009
I made this for dinner on Sunday night and I think it will become part of our regular dinner dishes!
We found the ginger a little strong, but we aren’t big fans of ginger, so that is just a matter of personal preference.
Thanks for sharing a great recipe!