Honey-Orange Chicken With Sesame Sauce

This is from the June 2008 issue of Redbook magazine. We like to have this with jasmine rice and steamed veggies.

• Ready In: 51 mins
• Serves: 4

Ingredients

• 3⁄4 cup  orange juice, fresh squeezed
• 1⁄3 cup honey
• 1  teaspoon gingerroot, grated
• 1  teaspoon garlic, grated
• 1  teaspoon orange zest
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 4  boneless skinless chicken breasts
• 1  teaspoon  vegetable oil
• 1  teaspoon  sesame oil
• 1  teaspoon toasted sesame seeds

Directions

1. Combine juice, honey, ginger, garlic, zest, salt and pepper in a bowl.
2. Add chicken, stir to coat.
3. Cover and refrigerate for 30 minutes minimum.
4. Heat a large skillet over med. heat until hot.
5. add vegetable oil and swirl to coat.
6. Lift chicken from marinade and let excess drip back into the bowl.
7. When oil is hot, add chicken and cook over med heat 3 min per side, or until golden brown.
8. Add reserved marinade to skillet and boil over med-high heat, turning chicken once or twice, 3-5 min, 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 iol into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.