Alea’s Orange Sesame Chicken and Butter Tossed Asparagus

by Alea on December 14, 2010

Last month, I found a great deal on boneless, skinless chicken thighs and stocked up. As I have been cooking with them this month, I have been reminded of what a great cut of meat it is!  I broiled the chicken thighs without any seasoning to use in a salad and when I sampled the meat before using it in the recipe, I was struck by how tender and flavorful it was without the aid of any other ingredients. But my family is not going to let me get away with serving them unseasoned chicken, so I thought I would share one of my children’s favorite recipes…

Orange Sesame Chicken

Ingredients:

1 1/2 – 2 lbs. chicken thighs or breasts
juice from one orange ~1/2 cup
2 tablespoons honey
2 teaspoons grated orange peel
2 teaspoons grated ginger root
1 teaspoon sesame oil
2 teaspoons canola oil
1 tablespoon sesame seeds

Directions:

1. Preheat oven to 375 degrees.

2. Place chicken in a shallow roasting pan, ugly side up.

3. In a small bowl, combine orange juice, grated orange, honey, ginger, and oil. Pour the mixture over the chicken thighs, ensuring that they are evenly coated.

4. Roast the chicken for 20 minutes at 375 degrees, then flip the chicken pieces over and baste with the juices from the pan. Sprinkle the chicken with sesame seeds and roast for another 15 – 20 minutes or until the juices run clear.

I served the Orange Sesame Chicken with Basmati Rice and Butter Tossed Asparagus. I used Trader Joe’s Basmati Rice Mix and prepared it according to the package directions. Asparagus has been on sale in our area for less than $1.50 a pound, but if it isn’t on sale in your area, the asparagus recipe also works well with green beans.

Butter Tossed Asparagus

Ingredients:

2 tablespoons butter
3 – 4 cloves of garlic, minced
3 – 4 green onions, thinly sliced
1 lb. asparagus, cut into thirds
1/4 teaspoon coarse ground pepper

Directions:

In a large skillet, over medium-high heat stir butter, garlic, and onion until butter melts. Add asparagus and pepper: toss gently until the asparagus is coated. Put a lid on the pan and reduce the heat to low. Simmer for 15 minutes or until the asparagus is tender.

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{ 5 comments… read them below or add one }

LisaE December 15, 2010 at 10:06 am

This dish looks fab!! I always love a good orange chicken though I never use dark meat but will use the sauce for white meat chicken. Yum….can’t wait to try.

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Claire December 15, 2010 at 5:14 pm

I want to try this. Looks like something my boys will eat,

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Sweet T December 16, 2010 at 12:07 am

The orange sesame chicken looks wonderful, definitely bookmarking this to try soon!

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Sylvia Holdampf January 15, 2011 at 11:49 am

How do I print out the recipe without the pictures.

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Selvam December 9, 2012 at 12:13 am

Definitively I have to try this one but in my country lamb chops have a difeerfnt cut: not as thick as those ones so Ib4ll have to talk to the butcher. But I will escort the meal with a good Spaniard red wine from Ribera del Duero . Sir, may I ask you whob4s the cooker? maybe your son? a relative? a friend?

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