Rating: 4 stars
32 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 8
  • 5 star values: 17

$2.50 per serving.Serve this tangy Philippine dish with two large navel oranges cut into wedges.

Recipe by Cooking Light October 2009

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 2 thighs and about 6 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.

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  • Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.

Nutrition Facts

483 calories; fat 14.7g; saturated fat 3.4g; mono fat 6.3g; poly fat 3.6g; protein 33.1g; carbohydrates 53g; fiber 2.2g; cholesterol 99mg; iron 3.8mg; sodium 888mg; calcium 55mg.
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