Hoisin Glazed Chicken Breasts

By
Katie Workman
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
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Updated on 09/26/20
Sliced hoisin glazed chicken breasts and rice

LauriPatterson/Getty Images
Prep: 5 mins
Cook: 10 mins
Marinate: 4 hrs
Total: 4 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
575 Calories
31g Fat
9g Carbs
62g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 575
% Daily Value*
Total Fat 31g 40%
Saturated Fat 9g 43%
Cholesterol 190mg 63%
Sodium 1140mg 50%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 62g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I’m a big believer in mixing together a small number of well-prepared condiments to create a new dish. This notion is especially useful in Asian cooking, as there are so many great Asian items on the market that contain a wide array of ingredients, so the fact that you are only adding a bit of hoisin to the marinade actually means that you are adding a paste made with soybeans, chilies, salt, garlic, sugar, and vinegar. That definitely beats measuring out and adding all of those components one at a time. 

This marinade would be great with pork chops as well. Hoisin sauce contains some sugar so it can burn easily; keep a close eye on the chicken as it cooks, and make sure the baking sheet isn’t too close to the heat source. These can also be grilled, but again, make sure the flame isn’t too high.

Ingredients

  • 1/4 cup hoisin sauce
  • 1/4 cup minced onion
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • 2 pounds boneless, skinless chicken breasts

Steps to Make It

  1. In a large container or zipper top bag combine the hoisin sauce, onions, water, soy sauce, and ginger.  Add the chicken and marinate for 4 to 12 hours, in the refrigerator.

  2. Preheat the broiler. Line a rimmed baking sheet with foil and spray it with nonstick spray. Broil the chicken for about 5 minutes on each side, until nicely browned and cooked through. Slice and serve hot with rice.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.