| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chicken, Chinese | 4 | Servings |
INGREDIENTS
| 1/3 | c | Orange juice |
| 3 | T | Chinese plum sauce* |
| 1 | t | Dijon mustard |
| 2 | T | Grated fresh gingerroot |
| 2 | t | Rice vinegar |
| 1/4 | t | Crushed red pepper flakes |
| 4 | Skinless, boneless chicken | |
| Breast halves | ||
| 1 | t | Oil |
INSTRUCTIONS
Stir together the orange juice, plum sauce, mustard, ginger, vinegar and red pepper flakes. Put the chicken into a glass pan and add the marinade. Turn to coat the chicken. Cover and refrigerate at least 1 hour, or overnight. 2. Remove the chicken fro the marinade and discard the marinade. In a large nonstick skillet, heat the oil over medium heat. When hot, add the chicken. Cook about 4-5 minites per side, or until the chicken is no longer pink when cut into the center. * The Chinese plum sauce can be found in the Asian food section of major supermarkets. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 73.1mg
Sodium: 721.7mg
Potassium: 474.2mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 2.4g
Protein: 31.2g