Five-Spice Chicken Breasts with Hoisin Glaze

  • thegustos Posted: 11/09/08
    Worthy of a Special Occasion

    Great recipe and easily adaptable for larger crowds. Just use bonless, skinless breasts instead of trying to get the special ones indicated. I have taken breasts out of brine/marinade and frozen them along with some of the hoisin sauce. They cook very well after thawing. I served this with rice and the roasted asparagus with basalmic browned butter or just frozen green beans for a quick meal.

  • nwilker Posted: 02/24/11
    Worthy of a Special Occasion

    I love this recipe! Easy, tasty and fast! I skip the brine-ing, i use boneless skinless, and i do it under the broiler! How's that for not following instructions! I love the end result, moist, tasty, yummy!

  • avivaleah Posted: 01/12/09
    Worthy of a Special Occasion

    While we enjoyed this recipe, we also found it to be too salty. In addition, I made extra chicken so we would have leftovers and the chicken tasted saltier the next day. I used boneless skinless chicken breasts and they were perfect and did not overcook. I served the chicken with jasmine rice and green beans.

  • MelissaJoan Posted: 06/01/11
    Worthy of a Special Occasion

    I loved this recipe! I used boneless, skinless chicken breasts because that is what I had in the freezer, but it was still great. My family loved it! This would also be good on a pork tenderloin, I think.

advertisement

More From Cooking Light