I found this recipe in my The Girl Can't Cook book. This is a recent purchase, and I'm loving it so far. I'm not much of a cook (part of the reason for this blog), and this book gives easy meals that are impressive.
Sesame Ginger Chicken
1 Tbsp sesame oil
1/2 cup liquid honey
1/3 cup fresh orange juice
2 Tbsp soy sauce
2 Tbsp lemon juice
1 Tbsp minced garlic
1 Tbsp peeled and minced fresh ginger
1 dried red chili pepper, crushed
2 lbs (1 kg) boneless, skinless chicken breasts
chopped cilantro for garnish
In a microwave-proof bowl, warm all ingredients (excluding chicken). Stir to combine well, and set aside to cool.
In a resealable plastic bag, combine the chicken pieces and the marinade and place in the refrigerator for 2 hours or overnight.
Preheat oven to 350 F. Line a pan with foil or parchment paper. Place chicken in a single layer on the pan, drizzle the marinade and bake for 45 minutes, basting a couple times with the pan juices.
Remove the chicken from the pan, and tent with foil to keep warm. Pour the cooking juices into a small saucepan and boil over medium heat for 10 minutes, until the sauce is reduced to a thick glaze.
To serve, slice the chicken breasts and fan on individual plates, then drizzle with some of the sauce over top. Sprinkle with chopped cilantro to garnish.
We served this dish with stir fry veggies, and udon noodles (my husband loves udon noodles, but we've never made them at home before, so this was a treat for him).
This recipe was delicious. My husband and I agreed. A few complimentary tweaks we thought of for next time, is a sprinkling of sesame seeds to garnish (we omitted the cilantro, as neither of us like it much), and perhaps a touch more soy sauce in the mix. He also suggested I sauce the noodles as well. This recipe will join in our regular meal plans though. Quick, easy and yummy.