Ingredients
Scale
- 3 oranges (juiced)
- 3T soy sauce (gluten free)
- 2T white rice vinegar
- 2T honey
- 1/2 teaspoon ground ginger
- 4 large chicken breast
- 1/4 cup flour (I used gluten free)
- 1 tablespoon corn starch or flour (to thicken sauce, I used flour)
- 1 tablespoon EVOO
- 1 tablespoon sesame seeds
Instructions
- First, preheat oven to 375F. Next, in a large sauce pan, heat 1 tablespoon of EVOO to medium heat.
- Prep chicken breast by rubbing both sides with gluten free flour. Once the oil is hot, place chicken breast into pan and brown both sides. I cooked each side for about 4-5 minutes (covered), just enough so that the chicken breasts turned golden brown.
- While the chicken is browning, prepare sauce. Mix the juice from 3 oranges (or ½ to ⅔ cup orange juice), soy sauce, white rice vinegar, honey, and ginger. Then, add in about one tablespoon of flour (or cornstarch), and dissolve with a fork (note: it WILL thicken up as it heats in the oven).
- Once the chicken is done browning. Transfer to an oven safe dish. Then, pour sauce over chicken and bake at 375 for about 20 minutes.
- When the chicken is done cooking, remove from baking dish onto a plate. Let sauce sit for about 5 minutes (so it can cool) and pour additional sauce on top of chicken. Sprinkle on sesame seeds. Serve with coconut rice and citrus kale salad (recipe below).
- Prep Time: 10 minutes
- Cook Time: 45 minutes