Honey Sesame Dump Chicken Oamc
Elevate your weeknight dinners with this irresistible Honey Sesame Dump Chicken OAMC (Once-A-Month Cooking) recipe—a perfect balance of sweet, savory, and zesty flavors! Juicy chicken breasts are marinated in a delicious blend of honey, soy sauce, sesame oil, and freshly minced garlic, creating a dish bursting with bold Asian-inspired flavors. Designed for freezer meal prep, this recipe allows you to quickly thaw and bake for a stress-free yet deeply satisfying meal. The marinade doubles as a luscious, glossy sauce thickened with cornstarch, drizzled over tender chicken and fluffy white rice for the ultimate comfort food experience. Finished with a sprinkle of sesame seeds and optional green onions, this dish is as stunning as it is flavorful. Ready in just 25 minutes of cook time, Honey Sesame Dump Chicken is the perfect solution for busy weeknights or meal-prep pros craving convenience without compromising taste.
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Ingredients
- 4 pieces Chicken breasts
- 0.33 cups Honey
- 0.25 cups Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Ketchup
- 3 cloves Garlic cloves, minced
- 1 tablespoon Rice vinegar
- 1 teaspoon Ground ginger
- 2 teaspoons Sesame seeds
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 4 cups Cooked white rice
- 2 stalks Green onions, sliced (optional garnish)
Directions
Step 1
In a medium bowl, whisk together honey, soy sauce, sesame oil, ketchup, minced garlic, rice vinegar, and ground ginger to prepare the marinade.
Step 2
Place the chicken breasts in a large resealable freezer bag and pour the marinade over them. Seal the bag, making sure all the chicken is coated, and remove as much air as possible. Lay it flat and freeze for up to 3 months or refrigerate for at least 2 hours if cooking the same day.
Step 3
When ready to cook, thaw the chicken in the refrigerator overnight if frozen.
Step 4
Preheat your oven to 375°F (190°C).
Step 5
Transfer the chicken and marinade to a baking dish. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the marinade halfway through cooking.
Step 6
While the chicken is baking, prepare a cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth.
Step 7
Once the chicken is cooked, remove it from the baking dish and transfer the remaining marinade to a small saucepan. Bring it to a boil on medium heat and stir in the cornstarch slurry. Cook until the sauce thickens, about 2–3 minutes.
Step 8
Serve the chicken over cooked white rice. Drizzle the thickened sauce on top and garnish with sesame seeds and sliced green onions, if desired.
Nutrition Facts
| Serving size | (1647.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2621.0 |
| Total Fat 58.2g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 13.6g | |
| Cholesterol 572.0mg | 0% |
| Sodium 4540.9mg | 0% |
| Total Carbohydrate 272.4g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 71.3g | |
| Protein 239.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 187.6mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 620.1mg | 0% |
Source of Calories