Recipe compliments of Rick and Lynne
| Cuisine: Oriental | Type: Main Course | Serves: 6 |
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Source:
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Taste of Home Healthy Cooking |
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Attributes:
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Healthy |
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Comments:
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We served with quinoa and steamed broccoli. Yummy! |
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Serving Suggestions:
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Ingredients:
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2 tbs. ground ginger 2 tbs. orange juice 2 tbs. honey 2 tbs. reduced-sodium soy sauce 2 tsp. curry powder 2 garlic cloves, minced 1/2 tsp. crushed red pepper flakes 6 boneless skinless chicken thighs (about 1-1/2 pounds) PEANUT SAUCE: 2 tbs. chicken broth 2 tbs. orange juice 1 tbs. reduced-fat creamy peanut butter 1/2 tsp. ground ginger |
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Instructions:
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1. In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. 2. Drain and discard marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink. Nutritional Facts 1 chicken thigh with about 1 tablespoon sauce equals 199 calories, 9 g fat (2 g saturated fat), 76 mg cholesterol, 200 mg sodium, 6 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch. |
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Related recipes:
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None |
2015-03-02