Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 125 ml soy sauce
- 150 g honey
- 60 ml balsamic vinegar
- 1 small onion (s)
- 2 cloves garlic
- 1 teaspoon ginger powder
- 0.5 teaspoon ½ pepper
- 4 chicken breast fillet (s)
- 3 teaspoons cornstarch
- rice
Print Recipe
Pin Recipe Instructions
- Mix the soy sauce, honey, balsamic vinegar, onion strips, chopped garlic, ginger and pepper in a bowl and set aside.
- Wash the chicken breast fillets, pat dry and place in a greased baking dish. Pour the sauce over them and place in the oven with the lid closed for about 1.5 hours at 180 ° C.
- In the meantime, cook the rice according to the instructions on the packet.
- Take the chicken breast fillets out of the baking dish and use two forks to tear them apart. Put the sauce in a saucepan and bring to the boil. Dissolve the cornstarch in 60 ml water, add and cook until a creamy sauce is formed. Return the chicken to the sauce and stir well.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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