Boneless, skinless chicken breasts have never been my forte (unless grilled or a crockpot), but I’ve had some luck with baked versions. I caught this on some list of Sriracha recipes and decided to give it a try. We liked it a lot, and it was good for a quick weeknight meal. I think next time I might marinate the chicken for a while, just to give it even more depth of flavor. We had this with some sauteed bok choy.
• ¼ cup hoisin sauce
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, crushed
• Pinch salt
• 2 tablespoons fresh lime juice
• 1 teaspoons sriracha sauce (you can adjust if you like more heat)
• ¼ teaspoon Chinese five spice powder
• 4 4-ounce boneless, skinless chicken breast
• toasted sesame seeds
• sliced green onions
Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
Working with once piece at a time, place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken.
Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.