In a medium bowl, whisk together the soy sauce, ketchup, brown sugar, chicken broth, pineapple juice, ginger, garlic, rice vinegar, and sesame oil until well combined.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 375°F (190°C).
Remove the chicken from the marinade, reserving the marinade for later use.
Place the chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes, or until slightly thickened.
Once the chicken is done, brush it with the thickened marinade before serving.
Philly Cheesesteak Sliders – DON’T LOSE THIS
Mini Pumpkin Cheesecakes With Streusel Topping
Moroccan Zaalouk Recipe – Eggplant and Tomato Salad or Dip
Boy, 16, divides the internet with billowing ballgown, some say he’s ‘stunning’ others say ‘vile’
Vegan Chick-fil-A Chicken Sandwich
Pepperoni Pizza Casserole
She’s Had Her License Plate For 15 Years, But Now The State Is Saying It’s “Inappropriate”
A Stranger’s Note on My Husband’s Car Made Me Call My Lawyer
Best Ever Pepper Steak
