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

Ingredients

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)

Preparation

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
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