Honey-Ginger Chicken Breasts
I made this easy honey-ginger chicken breasts recipe from one I found in a magazine called Best Chicken Recipes by Cooking Light. My son made the marinade with me and was so proud of himself (look how cute he looks in the new chef’s hat our neighbor Cheryl gave him). This Asian chicken recipe was easy to make and tasted wonderful and we all, kids especially, loved it. These honey-ginger chicken breasts paired well with garlic rice and roasted broccoli.
Honey-Ginger Chicken Breasts:
Marinade Ingredients:
- 1/3 cup of honey
- 1 tbsp fresh ginger, minced
- 1 tbsp fresh lemon juice
- 1 tbsp cider vinegar
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp orange zest
- 1/2 tsp Worcestershire sauce
- 4 cloves of garlic, minced
- Juice from 1/2 an orange
- 2 boneless, skinless chicken breasts, trimmed of fat
Other ingredients:
- Sea salt and freshly cracked pepper, to taste
- 1 tsp cornstarch
- 1 tsp cold water
- Toasted sesame seeds
- Green onions, sliced
How to Make Honey-Ginger Chicken Breasts
Make the marinade by combining the ingredients in a large zip lock bag, seal, and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
Remove chicken from the bag, reserving marinade. Season with sea salt and freshly cracked pepper, to taste.
Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet, cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn’t burn from the sugar in the marinade). Cook for another 4-5 minutes or until the chicken is cooked and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, and discard the solids. Place marinade into a saucepan; bring to a boil. Cook for 3-5 minutes.
Combine the cornstarch and cold water in a small bowl; stir with a whisk. Add cornstarch mixture to the same skillet or small saucepan, stirring with a whisk, and cook for 1 minute. Remove from heat.
Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce.
Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.
Ingredients
Marinade Ingredients:
- ⅓ cup of honey
- 1 tbsp fresh ginger minced
- 1 tbsp fresh lemon juice
- 1 tbsp cider vinegar
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp orange zest
- ½ tsp Worcestershire sauce
- 4 cloves of garlic minced
- Juice from 1/2 an orange
- 2 boneless skinless chicken breasts, trimmed of fat
Other ingredients:
- Sea salt and freshly cracked pepper to taste
- 1 tsp cornstarch
- 1 tsp cold water
- Toasted sesame seeds
- Green onions sliced
Instructions
- Make the marinade by combining the ingredients in a large zip lock bag, seal, and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
- Remove chicken from the bag, reserving marinade. Season with sea salt and freshly cracked pepper, to taste.
- Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet, cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn't burn from the sugar in the marinade). Cook for another 4-5 minutes or until the chicken is cooked and the juices run clear.
- While the chicken is cooking, strain the marinade through a sieve, and discard the solids. Place marinade into a saucepan; bring to a boil. Cook for 3-5 minutes.
- Combine the cornstarch and cold water in a small bowl; stir with a whisk. Add cornstarch mixture to the same skillet or small saucepan, stirring with a whisk, and cook for 1 minute. Remove from heat.
- Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce.
- Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.
I think I'll make this for dinner tonight!
Another great recipe!!
Just wanted to say I tried this recipe, and it was absolutely delicious! thank you!
I have no words for this recipe except the word, FANTASTIC!!! I recommend this recipe for anyone who wants to impress; its super easy to make and the final product is delicious. Once you’ll try it, you will stop searching for the ultimate chicken recipe 🙂
I noticed there is salt n pepper in the ingredient list. At what point do I added these 2 ingredients? Thanks
Mike,
You season it right after you take it out of the marinade and before you cook it. I hope this helps.
Cheers,
Pam