Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) fresh orange juice

  2. 1/3 cup(s) orange blossom or clover honey

  3. 1 teaspoon(s) grated ginger

  4. 1 teaspoon(s) garlic

  5. 1 teaspoon(s) orange zest

  6. 1 teaspoon(s) salt

  7. 1/8 teaspoon(s) ground black pepper

  8. 4 (6 ounces each) boneless, skinless chicken breasts , trimmed

  9. 1 teaspoon(s) vegetable oil

  10. 1 teaspoon(s) toasted sesame oil

  11. 1 teaspoon(s) toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Tina Rupp Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.

  2. Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.

  3. Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.


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