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Sesame Asian Shredded Chicken

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

2 hours


1/3   c.  low sodium soy sauce

1/4   c.  honey

2   Tbsp.  sesame oil

4   cloves  garlic, minced

1/4   c.  blackberry jam

1/2   c.  hoisin sauce

1   Tbsp.  cayenne pepper

1/4   c.  orange juice

2   Tbsp.  red pepper flakes

2   lbs.  boneless, skinless, chicken breast

2   c.  jasmine rice

4   Tbsp.  sesame seeds

2  2  green onions, diced


Make marinade: combine soy sauce, honey, sesame oil, garlic, blackberry jam, hoisin sauce, cayenne pepper, orange juice, and red pepper flakes in a gallon size zip-top bag.

Trim fat from chicken, place in marinade, seal bag and turn several times to coat chicken. Marinate overnight in the refrigerator.

Preheat oven to 400°F.

Place chicken breasts and marinade in an oven safe glass dish and cover.

Bake 2 hours or until chicken is thoroughly cooked. Remove from oven and cool completely.

Meanwhile, prepare jasmine rice according to package directions.

Shred chicken with a fork and top with sesame seeds and diced green onions.

Serve over jasmine rice.
Nutritional Information
Serving size: 157g, Calories: 250, Total Fat: 7g, Saturated Fat: 1g, Sodium: 630mg, Carbohydrates: 25g, Dietary Fiber: 1g, Protein: 22g
My H-E-B Health and Wellness

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