Sweet-and-Sour Chicken

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 378
Caloriesfromfat 11 %
Fat 4.8 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.4 g
Carbohydrate 54.6 g
Fiber 0.5 g
Cholesterol 95 mg
Iron 0.0 mg
Sodium 544 mg
Calcium 0.0 mg


1/2 cup pineapple-orange marmalade
1 tablespoon orange-honey mustard
1 tablespoon low-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon minced garlic
8 small chicken thighs (about 1 1/2 pounds), skinned
Vegetable cooking spray
2 cups cooked long-grain rice (cooked without salt or fat)
1 teaspoon grated orange rind
Kiwifruit slices (optional)
Orange slices (optional)


Combine first 5 ingredients in a small saucepan. Cook over low heat until marmalade melts; remove from heat, and set aside.

Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 450° for 10 minutes. Pour marmalade mixture over chicken; cover and bake at 350° for 30 to 35 minutes or until chicken is done.

Combine rice and orange rind. Spoon 1/2 cup rice mixture onto each serving plate. Place 2 chicken thighs over rice on each plate; spoon marmalade mixture in baking dish evenly over chicken. If desired, garnish with kiwifruit slices and orange slices.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note