Honey - Ginger Chicken Breasts

I adapted this recipe from one I found in a magazine called Best Chicken Recipes by Cooking Light. My son made the marinade with me - he was so proud of himself (look how cute he looks in the new chefs hat our neighbor Cheryl gave him). This dish was really easy to make and tasted wonderful. Both my kids asked for seconds and gobbled up every last bite, they especially loved the sauce. My husband and I also enjoyed this meal. I served the chicken with rice and steamed broccoli, it was a healthy and delicious meal.

Honey-Ginger Chicken Breasts:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cooking Light

Marinade:

• 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

Combine 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.

Other ingredients:

• Cooking spray
• Sea salt and freshly cracked pepper, to taste
• 1 tsp cornstarch
• 1 tsp water
• Sesame seeds
• Green onions

Remove chicken from bag, reserving marinade. Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet and 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 an additional 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, discard the solids. Place marinade into a saucepan; bring to a boil. Cook 3 minutes. Combine the cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to saucepan, stirring with a whisk, 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.

Click here for a printable version of this recipe - For the Love of Cooking.net