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Honey-Ginger Chicken Breasts
Bring something special to the table with this well-loved recipe.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 2 - 4
Course:
Main Course
Cuisine:
Asian
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 the 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 the 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.
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