Honey-Ginger Chicken Breasts
Servings 2 - 4
Equipment
- Large skillet
- Fine Sieve
- Small Saucepan
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.