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. 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 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 cold 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.