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Honey—combined with fresh ginger, orange rind, and orange juice—is all that's needed to concoct this spicy-sweet glaze. Round out your meal with white rice.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
1 min
cook:
14 mins
total:
15 mins
Yield:
4 servings (serving size: 2 chicken thighs and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with salt, pepper, and garlic powder. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.

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  • While chicken cooks, grate rind and squeeze juice from orange to measure 1 teaspoon and 1/4 cup, respectively. Add orange rind, juice, honey, and ginger to chicken, scraping to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with green onions, if desired.

  • Serve with: Roasted Broccoli with Almonds

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

327 calories; calories from fat 0%; fat 14.5g; saturated fat 3.8g; mono fat 6.4g; poly fat 3.6g; protein 30.9g; carbohydrates 17.7g; fiber 0.9g; cholesterol 112mg; iron 1.7mg; sodium 395mg; calcium 31mg.
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