Sunday, January 11, 2009

Orange Honey Chicken with Sesame

That honey bear in your cupboard adds flavor and richness to both sweet and savory dishes, like this Honey-Orange Chicken with Sesame. Served over rice, this dish is sure to be an asian delight tonight!

  • 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 (we didn't use this, because it's expensive to buy just for 1 teaspoon)
  • 1 teaspoon(s) toasted sesame seeds


  • 1. 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.
We halved the marinade because we prefer to use tenders to breasts. It turned out very well, tasting sweet and tangy with a kick. I don't know what that means, but that's how I describe it. Easy to make.
Amazing! 4.5/5 stars

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