Prep 15 mins
Cook 40 mins
From Company's Coming cookbook. I've adjusted the recipe for 2 servings. This is a thin sauce but so tasty spooned over the chicken and mashed potatoes. Prep time does not include marinating. Easily doubled.
- 1 lb boneless skinless chicken breast
- 1⁄4 cup ketchup
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons liquid honey
- 1 tablespoon lemon juice, fresh or bottled
- 1 tablespoon water
- Arrange chicken in dish just big enough to hold 2 breasts flat.
- Mix remaining ingredients well.
- Spoon over chicken, cover and marinate in fridge at least 1 hour.
- Turn chicken over and marinate at least 1 more hour.
- Bake, covered at 375* for 20 minutes.
- Baste chicken and bake uncovered for about 20 more minutes or until tender.
Love this recipe - I've been making it for years. I usually double the sauce and put a 1/2 cup aside. Whisk in a tbsp of corn starch to the remaining sauce and pour over chicken for the last 15-20 mins of cook time to thicken.
I retried this recipe again, but this time I quadrupled the sauce and after it was done, I cut the chicken into bite sized pieces and served it over white rice... delicious!
I made the recipe as instructed but needed to spice it up a bit (we're kinda spicy people by nature) so I added 1 tbsp of ground ginger, 2 cloves minced garlic, 1/2 tsp brown sugar, 1/4 cup boiling water and a little more soy sauce then the recipe listed. I marinated the chicken in a zip-lock back for roughly 2 hours. I grilled the chicken (rather then baking) and coated them with sauce as frequently as needed. I served the chicken with a mixed vegetable fried rice. My husband and I thought it was absolutely delicious and I know I will be using this recipe again & again. I promise to post a photo of your Cantonese Chicken as soon as I am able. Thank you Dorel for posting this recipe. Kindest regards, Carla