Sweet-and-Sour Chicken

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 11%
  • Fat: 4.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.4g
  • Carbohydrate: 54.6g
  • Fiber: 0.5g
  • Cholesterol: 95mg
  • Iron: 0.0mg
  • Sodium: 544mg
  • Calcium: 0.0mg


  • 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)


  1. Combine first 5 ingredients in a small saucepan. Cook over low heat until marmalade melts; remove from heat, and set aside.
  2. 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.
  3. 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.
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