Total Time: 50 minutes | Serves 6
Ingredients
2 lbs. boneless, skinless chicken breasts
1 cup finely diced onion (I used frozen pre-diced onion for a shortcut)
½ cup less sodium soy sauce
¼ cup honey
¼ cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons minced fresh garlic (I used pre-minced fresh garlic for a shortcut)
1 tablespoon sesame oil
½ teaspoon ground ginger
Optional garnish: crushed red pepper flakes; sliced green onion; chopped peanuts
For serving: brown rice, chickpea pasta, whole wheat tortillas, salad, or lettuce wraps
INSTRUCTIONS
Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray.
Place chicken breasts and diced onion in the prepared dish.
In a separate bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, garlic, sesame oil and ginger. Pour sauce over the chicken.
Cover tightly with foil. Bake (covered) for 45-50 minutes, or until chicken reaches an internal temperature of 165 degrees F.
While the chicken is still in the dish (or on a separate cutting board), use two forks to shred the meat. Stir the chicken and sauce together until everything is combined.
Serve shredded chicken over rice, noodles, in tortillas or lettuce wraps, or on salad. Garnish with crushed red pepper flakes, chopped peanuts, and sliced green onion, if desired.