Ingredients
- Nutritional Information
- (per serving)
- Calories315
- Total Fat7g
- Saturated Fat--
- Cholesterol--
- Sodium--
- Total Carbohydrate29g
- Dietary Fiber--
- Sugars--
- Protein35g
- Calcium--
- Tina RuppServes: 4 EditUpdateCancel
- Yields: 4 servings
- Total Time: 21 min
- Prep Time: 10 min
- Cook Time: 11 min IngredientsU.S.MetricConversion chart
- 3/4 cup(s) fresh orange juice
- 1/3 cup(s) orange blossom or clover honey
- 1 teaspoon(s) grated ginger
- 1 teaspoon(s) garlic
- 1 teaspoon(s) orange zest
- 1 teaspoon(s) salt
- 1/8 teaspoon(s) ground black pepper
- 4 (6 ounces each) boneless, skinless chicken breasts, trimmed
- 1 teaspoon(s) vegetable oil
- 1 teaspoon(s) toasted sesame oil
- 1 teaspoon(s) toasted sesame seeds
Preparation
Step 1
Directions
Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
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.
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.