Orange Sesame Chicken & Carrots

Orange Sesame Chicken & Carrots 

1 1/2 lbs. boneless, skinless chicken breasts
juice and zest of 1 large orange, divided
sea salt
4 Tbs. butter, divided
2 tsp. arrowroot starch
2 tsp. toasted Japanese sesame oil
4 large carrots, chopped
2 tsp. white or black sesame seeds

 

Preheat oven to 425 degrees. 

 

Season the chicken with salt and the juice of 1/3 of the orange, as well as 1/3 of the zest.

Bake, covered, for 45 minutes or so – unit the juices run clear.
Remove from heat and set aside.

 

Meanwhile, cover carrots with water in a medium saucepot and boil until fork-tender. 
Drain. 
Transfer to a high-speed blender or food processor, along with a touch of salt, another 1/3 of orange juice and zest, and 2 Tbs. butter. 

Puree until smooth.

Finally, in another small saucepot, heat the remaining 2 Tbs. butter, orange juice and zest, with another touch of salt, until simmering. 

Continuously stirring, reduce the sauce by 2/3, until nice and thick. 

Add the arrowroot and whisk until well combined. Finally, remove from heat and stir in sesame oil.

 

Serve the chicken, sliced, atop the oranged-carrots, and top with the orange sesame sauce and sesame seeds.

 

Gorgeous and great.