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Asian-Inspired Honey-Vanilla Chicken

Asian-Inspired Honey-Vanilla Chicken

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    45 m
LaChefMadam

LaChefMadam

One day I had an extreme craving for Chinese food, mainly chicken. So... I decided to create my own 'Sesame-Sweet-Spicy-Sour-Styled-Asian-Inspired' chicken, and here it is.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
  2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
  3. Adjust oven rack to its top position, and turn oven on to Broil.
  4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
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Reviews

Clover
11

Clover

3/19/2007

This marinade was quite nice. I added a little more honey than the recipe stated, and some chili oil. I set it in the fridge in the morning, and by afternoon the chicken was soaked with the flavorful liquid! A little more brown sugar at the end, and in the broiler it went! Out came a delicious chicken dish! With the left over marinade I made a quick glaze, which was a nice topping for the chicken! Thanks!

Sara J.
9

Sara J.

5/15/2007

This was DELICIOUS. I made it for my mother on Mother's Day, not entirely sure how it would turn out. It did take longer than 8 minutes under the broiler though, but that didn't really bother me. It turned out great, especially if you leave it under just a little longer to get a tiny bit of a burned edge. I found the sauce thickened once left standing, it made a great sauce to dip the chicken in for more flavor. Thanks!

LehcaRicci
6

LehcaRicci

11/24/2008

I give the recipe 4*s and my version of it 5*s of course because it's tweeked to my personal taste buds... When I first read the ingreds it sounded like they may not go together well but surprisingly it merged to make a nice taste as a whole. I personally found the amount of oils too much and so dimmed them down some.. I also put mandarin juice instead of orange juice but a little less than instructed(which REALLY improved the taste in my opinion) and then cut back a tiny bit on the italian spices. Definitely something different yet good enough to not be "weird" tasting. Will be making it again... So thanks for sharing your creation with us!

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