Servings: 4 | WW Points: ~4 points per serving 💙
🛒 Ingredients
- 1.5 lbs skinless chicken breast, cut into bite-sized pieces
- Cooking spray (instead of olive oil)
- 3 tbsp low-sodium halal soy sauce
- 2 tbsp honey 🐝 (instead of ¼ cup)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil (adds rich flavor for just 1 point total)
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ tsp red chili flakes (or to taste)
- ½ tsp black pepper
- Pinch of salt
- 1 tsp cornstarch + 1 tbsp water (optional for thicker glaze)
- Sesame seeds & fresh cilantro — optional garnish 🌿
👩🍳 Instructions
- In a bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, chili flakes, pepper, and salt.
- Add the chicken and toss until fully coated. Marinate for 30 minutes (or up to 2 hours for deeper flavor).
- Preheat oven to 400°F (200°C) and line a tray with parchment paper. Lightly spray with cooking spray.
- Spread chicken evenly and bake for 20 minutes, flipping halfway, until golden and slightly sticky.
- While it bakes, pour leftover marinade into a small pan, bring to a simmer, add cornstarch mix (if using), and stir until slightly thickened.
- Toss baked chicken in the glaze, coat evenly, and sprinkle sesame seeds and cilantro on top.
💡 WW-Friendly Tips
✨ Use chicken breast instead of thighs → cuts points and keeps protein high.
✨ Reduce honey slightly — the glaze still caramelizes beautifully.
✨ If you love a thicker sauce, use only 1 tsp cornstarch — it’s enough!