1/3 cup orange blossom or clover honey
1 tsp grated ginger (or ground works fine)
1 tsp garlic
1 tsp orange zest
1 tsp salt
1/8 tsp ground black pepper
4 boneless, skinless chicken breasts
1 tsp vegetable oil
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
Combine juice, honey, ginger, garlic, zest, salt & pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes. Heat a large skillet over medium heat until hot; add vegetable oil & swirl to coat. Lift chicken from marinade & let excess drip back into bowl. When oil is hot, add chicken & cook over medium heat 3 minutes per side, or until golden brown.
Add reserved marinade to skillet & boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through & sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices & arrange on a platter. Stir sesame oil into thickened sauce & spoon it over chicken. Sprinkle with sesame seeds.
{My Thoughts}
To toast the sesame seeds, just place in a saucepan over medium high heat for 4-5 minutes, moving around frequently so they don't burn. I also used ground ginger rather than fresh & would again. Just use 1/3 the amount when using dried as opposed to fresh.
If you're worried about using the marinade from the chicken as the sauce, just start boiling it in a separate pan while the chicken cooks. I did this for a few minutes prior to adding it to the chicken cooking, just to be safe.
