This delicious chicken dish is a family favorite. Served with steamed rice and drizzled with extra sauce.
- 1/2 C Corn Starch
- 2 tsp California Blend Garlic Powder
- 4 Boneless Skinless Chicken Breasts
- 1/2 C Butter, melted + 2 Tbs un-melted for pan
- 1/2 C Honey
- 1/3 C Fresh Juice from an Orange
- 1/4 C Kikkoman Soy Sauce
- Salt & Pepper
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Heat oven to 350° F. Place 2 Tablespoons of un-melted butter in 9x13 glass baking dish and place in the cold oven. As the oven warms up the dish, the butter will melt. (Be sure to keep an eye on the butter so it doesn't scorch)
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Combine cornstarch and garlic powder. Season both sides of the chicken breasts with salt and pepper and fully coat with flour mixture.
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When the butter is melted, remove the dish from the oven. Be careful because it will be hot. Place the flour coated chicken breast in the hot, buttered dish. Bake uncovered for 30 mins.
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While the chicken is baking, combine the remaining butter, honey, juice from an orange, and soy sauce in a small bowl. A whisk works best.
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Remove the baking dish from the oven. Flip each chicken piece over and evenly cover with butter mixture. Return chicken to the oven for another 25 - 30 minutes.
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Served chicken with sauce drizzled over top and with steamed rice. (This recipe is already doubled to allow extra sauce to drizzle over the rice too.)
I prefer using the California Blend Garlic Powder that has parsley mixed in it opposed to regular garlic powder. You can use either in this recipe.
Flour can be substituted for corn starch if you prefer. I use corn starch to make this recipe gluten free.
Fresh squeezed juice from an orange is not the same as orange juice. Store bought orange juice has added sugar and will change the flavor of the recipe. Use a fresh orange if you can.
You can also use lemon juice instead of orange to make a Honey Lemon Chicken dish. It's delicious!