Spicy Korean Chicken

I love this recipe and I have a million reasons why but for some reason I can’t put the words together. Instead, here is a short list of why I love this recipe and why I should be cooking it much more often than I do:

· It’s easy to make
· I usually always have the ingredients on hand
· It’s oh so yummy
· Husband likes it – I do too!
· It’s spicy, but not too spicy
· I can usually prep the chicken and get it in the oven in about five minutes
· So much better for you and cheaper than take out Chinese (yes I am aware the name says Korean)

I usually serve this on top of rice (white or brown) with a veggie. The only problem we have with the recipe is that it is very rare that there is enough for lunch the next day. Husband and I always go back for seconds. Knowing this, in the future I should really try to double this recipe.

Enjoy!

¼ cup flour
2 T. soy sauce
2 T. honey
2 tsp. toasted sesame oil
½ tsp. garlic powder
½ tsp. crushed red pepper
4 chicken breasts (6 oz. each)

Preheat oven to 400. Spray a shallow roasting pan with cooking spray.

Put the flour in a shallow dish.

In the roasting pan, mix together the soy sauce, honey, sesame oil, garlic powder and crushed red pepper.

Roll each chicken breast in flour. Shake off excess flour and place in the roasting pan, turning to coat with the honey mixture.

Bake for 35 minutes or until the chicken in cooked through.

Adapted from Low-Calorie Cookbook - American Heart Association