1/2 cup of orange juice (120 ml)
2 tablespoons of grated ginger
1 1/2 tablespoons of rice vinegar or wine vinegar
1 1/2 tablespoons of orange zest, finely grated
1 tablespoon of sesame oil
1/2 teaspoon of black pepper
3 chicken breasts, skinless and boneless, cut in half lengthwise (800 g)
1 tablespoon of salt
a pinch of black pepper
3 tablespoons of butter
2 tablespoons of sesame seeds
1/2 cup of orange juice (120 ml)
2 tablespoons of grated ginger
1 1/2 tablespoons of rice vinegar or wine vinegar
1 1/2 tablespoons of orange zest, finely grated
1 tablespoon of sesame oil
1/2 teaspoon of black pepper
3 chicken breasts, skinless and boneless, cut in half lengthwise (800 g)
1 tablespoon of salt
a pinch of black pepper
3 tablespoons of butter
2 tablespoons of sesame seeds
In a medium bowl, whisk together the orange juice, ginger, vinegar, orange zest, sesame oil, and black pepper
Transfer to a 9x7-inch baking dish and reserve
Preheat oven to 400°F (200°C)
Place the chicken in a medium bowl and sprinkle with salt and black pepper
In a large non-stick skillet, melt the butter over high heat
Add the chicken and cook for about 3 minutes or until golden brown, flipping halfway through
Transfer the chicken to the prepared baking dish and sprinkle with sesame seeds
Cover with aluminum foil and bake for about 25 minutes or until cooked through
Remove foil and let the chicken rest at room temperature for 1 hour
Cover with plastic wrap and refrigerate overnight or for at least 12 hours
Remove from refrigerator 1 hour before serving
