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closeup of a hoisin chicken breast on a platter with sesame seeds, chopped green onions, and lime wheels.
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Hoisin Glazed Chicken Recipe

Skip the takeout! This 25-minute hoisin chicken breast is pan-seared to lock in moisture, and finished with a glossy, aromatic hoisin ginger glaze.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: asian
Servings: 4 people
Calories: 331kcal
Author: Becky Hardin

Equipment

  • Cast Iron Skillet

Ingredients

  • 4 boneless, skinless chicken breasts *
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1-2 tablespoons neutral oil canola or vegetable**
  • 3 tablespoons hoisin sauce ***
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon freshly grated ginger ****
  • 1 clove garlic grated
  • 1 teaspoon rice vinegar or lime juice
  • 1-2 tablespoons water

Optional Garnishes

  • sesame seeds
  • sliced green onions

Instructions

  • Pat the chicken dry and season with salt and black pepper.
    4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
    four seasoned raw chicken breasts on a baking pan.
  • Heat the oil in a large skillet set over medium heat. Sear the chicken breasts for 4-5 minutes per side, or until browned and cooked through to 160°F. Remove from skillet and keep warm on a plate covered with foil.
    1-2 tablespoons neutral oil
    four seasoned seared chicken breasts in a cast iron pan.
  • In a small bowl, whisk together the hoisin, soy, ginger, garlic, vinegar, and water until smooth.
    3 tablespoons hoisin sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon freshly grated ginger, 1 clove garlic, 1 teaspoon rice vinegar, 1-2 tablespoons water
    hoisin glaze in a small bowl with a mini whisk.
  • Turn the heat to medium-low, add the sauce to the skillet, and cook for 1-2 minutes, stirring, until slightly thickened but still saucy.
    hoisin glazed thickened in a cast iron pan.
  • Return the chicken to the pan and turn to coat in the glaze.
    seared chicken breasts topped with hoisin glaze in a cast iron pan.
  • Serve with sauce spooned over the top and garnish with green onions and sesame seeds, if desired.
    sesame seeds, sliced green onions
    seared chicken breasts topped with hoisin glaze and sesame seeds in a cast iron pan.

Notes

*Boneless, skinless thighs also work, but may take longer to cook.
**For a touch of nuttiness, add 1 tsp sesame oil with the neutral oil.
***Hoisin sauce is available at most grocery stores in the Asian foods aisle. If you can't find it, oyster sauce is a good substitute, or use a mixture of 50:50 soy sauce and creamy peanut butter.
***Fresh ginger gives the best flavor, but ½ tsp ground will work in a pinch.
Tips:
  • Use cast iron or stainless steel for best sear results. Avoid overheating the pan, or you may burn the glaze later.
  • If you decide to slice the chicken before cooking, toss the raw pieces in 1 tsp of cornstarch and a splash of rice vinegar. This will velvet the chicken, leading to a more tender result.
  • Before adding the sauce, optionally sauté the white and light green parts of a handful of green onions and/or some crushed red pepper flakes for a little extra depth and heat.
  • When adding the sauce to the pan, scrape up the brown bits at the same time to incorporate all the flavor.
  • If the glaze is too thick, whisk in a tsp or two of water or broth.
  • Taste and add a splash of rice vinegar or lime juice off the heat for a little extra brightness.
Serving Ideas: Top a fresh salad with the chicken and glaze for a light meal. Or serve over steamed rice, quinoa, or noodles. Add lightly sautéed or roasted vegetables like broccoli, snap peas, or bok choy.
Make-Ahead: Make the recipe as usual, then let the chicken cool and slice to add to sandwiches, wraps, or grain bowls. 
Storage: Store chicken in an airtight container for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1chicken breast | Calories: 331kcal | Carbohydrates: 6g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 893mg | Potassium: 915mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg