Orange-Ginger Chicken
Cooking Light, June 1997

1 teaspoon dark sesame oil
½ teaspoon chili oil
4 (4-ounce) skinned, boned chicken breast halves
½ cup orange marmalade*
3 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon water
2 garlic cloves, minced

Heat oils in a nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until chicken is done. Add marmalade and remaining ingredients; cook 2 minutes or until thick and bubbly. Remove from heat.

*Kiy Note: I use low-sugar marmalade and add a bit of orange peel (spice or fresh)

Yield: 4 servings

Nutritional Information:

CALORIES 247(11% from fat); FAT 3.1g (sat 0.6g,mono 1.2g,poly 0.9g); PROTEIN 27.1g; CHOLESTEROL 66mg; CALCIUM 33mg; SODIUM 547mg; FIBER 0.0g; IRON 1.2mg; CARBOHYDRATE 28.3g

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