The orange peel zest and hot chili powder give this chicken a zing you will love.  Serve with rice and an Asian vegetable such as baby bok choy or snow pea pods, or slice up the chicken and serve over a big salad for a hot weather treat.

Asian Seasoning, Black Pepper Ground 28 Mesh, Garlic Powder Granulated, Ginger Ground, Hot Chili Powder, Orange Peel Zest

1 teaspoon orange peel zest
1 teaspoon granulated garlic powder
1 teaspoon ginger ground
1 teaspoon hot chili powder
1 tablespoon toasted sesame oil
1 tablespoon orange juice
1 3/4 - 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons Asian seasoning 

Place the orange peel zest, garlic, ginger, chili powder, sesame oil and orange juice in a large non-reactive shallow bowl and stir to combine.  Add the chicken and mix well.  Cover and refrigerate at least 1/2 hour and up to overnight, mixing from time to time.

Remove and discard as much of the marinade as possible.  Sprinkle the chicken with the salt and pepper.  Prepare a grill or place a large cast iron or non-stick skillet over high heat and when it is hot, add the chicken breasts one at a time, waiting about 30 seconds between additions.  Cook until well browned and cooked throughout, about 5 minutes per side.

Transfer the chicken to a platter, sprinkle with the Asian seasoning and serve immediately.

Yield: 4 servings
Level of Difficulty: 2
Time: 20 minutes plus at least 1/2 hour refrigeration