how to cook chicken with soy sauce | Family Cuisine

This honey soy chicken is as equally flavorful as its sister, holy yum chicken, but just a different flavor profile! Asian and saucy!

I came up with honey soy chicken because of the overwhelming response to my holy yum chicken.

Reading: how to cook chicken with soy sauce

Quick and easy chicken dinners that can be made in one casserole dish seems to be the way to your hearts!

I know it is for me because when you’re tired after a long day, the last thing you want to do is make an elaborate dinner.

Have no fear that just because this is an easy chicken recipe that it is lacking in flavor.

It is just the opposite!

Honey soy chicken has so much flavor!

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The ingredients in honey soy chicken give it a lot of flavor. Here’s the run down of the ingredient list:

• Honey
• Soy sauce
• Sesame oil
• Garlic
• Ginger

How do you get it all nicely browned on top?

I stick the entire casserole dish under the broiler to get the nice golden brown color you see in the photos.

This step is absolutely optional and you don’t have to. I obviously did it because I think it looks better and I love a crispy caramelized edge on my chicken thighs.

Can you use chicken breasts?

You can but I love using dark meat/chicken thighs.

They are foolproof and don’t dry out like chicken breasts do.

They also tend to take less time to cook.

Is the sauce supposed to be thick?

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No. I keep getting comments from people saying their sauce is runny.

It’s supposed to be runny like you can see in the photos.

There’s nothing in the ingredients that would make the sauce thick.

I did mention that soy sauce and honey are both sticky ingredients when cooked at high heat but that doesn’t mean the sauce is going to be thick.

I’m saying that the excess sauce that may be on the sides of your baking dish or foil will be sticky/crusty. Hope that clarifies things!

Can you make this in the slow cooker?

I mean, I guess you could but it already whips up so fast in the oven that I feel putting it in the slow cooker would be a bit of an overkill.

Here are some tips to help you make this honey soy chicken recipe a success!

1. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely above because I have tested it myself and it works the way it’s written above.
2. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
3. Yes, it really is cooked at 425 degrees. I’m not going to lie to you. Yes, it’s high but it also works (proof: above pictures!)
4. If you’re using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or you’ll end up with dry chicken.

More chicken recipe ideas:

• Holy yum chicken
• Roasted chicken with olives and tomatoes
• Fig and rosemary glazed skillet chicken
• Coconut harissa curry braised chicken
• Chicken with 40 cloves of garlic

Watch me make the honey soy chicken recipe with this video!

Photography by Ari Laing

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