Skip to main content

Entree: Orange Chicken

Allow at least 4 hours to marinate chicken; can marinate overnight.
If you have a grill, these would be very good grilled-just be careful not to let them burn because of the sugar content.

Orange Chicken
¾ cup orange juice
¾ cup apple cider vinegar
3 tablespoons Dijon mustard
1 tablespoon dried red chili flakes
1 ¼ cups apricot jam
4 tablespoons Worcestershire sauce
3 tablespoons honey
6 chicken breast halves

 In a small saucepan, mix together all ingredients except the chicken breasts. Bring just to a boil, reduce heat to medium-high, and simmer until the jam is melted. Remove from heat and cool to room temperature. 
In a shallow glass baking dish, place the chicken breast halves in a single layer. Pour the sauce over chicken and cover with aluminum foil. Refrigerate for at least 4 hours or overnight.
Remove chicken in baking dish, from the fridge. Preheat oven to 350 degrees. Save the marinating liquid & place chicken, covered, in oven. 
Bake for 40-45 minutes, brushing with leftover marinade every 10-15 minutes twice (at 15 minutes, at 30 minutes, and then stop & let finish cooking). If desired, bring marinade to a boil, add cornstarch dissolved in cold liquid, and thicken sauce to serve alongside. 

 Serves 6.

Comments

Post a Comment

Popular posts from this blog

Dessert: Tart Key Lime Pie

I like my Key Lime Pie mouth-puckeringly-tart; this is as close as I've come to re-creating the Key Lime Pie I've had in Clearwater, Fla. To make healthier, use fat-free condensed milk, nonfat sour cream or plain, nonfat Greek yogurt, reduced fat graham cracker crust; serve with nonfat, sugar-free Cool Whip. You can use the little mini graham cracker tart shells instead of in 1 pie pan; if using the minis, only back for 3-4 minutes. Key Lime Pie 2 cans sweetened condensed milk ½ cup sour cream or plain Greek yogurt 1 cup lime juice; Key Lime if you can find it 1 tablespoon grated lime zest 2 whole eggs (2) 9” graham cracker pie crusts (store-bought OR homemade, recipe below) Preheat oven to 350 degrees. In a mixing bowl, either with a mixer or a whisk, thoroughly mix condensed milk, sour cream, lime juice, lime zest, and eggs; for about 2 minutes by hand. When ready, it will be smooth and slightly thickened. Pour mixture into pie shells and bake for 5 to 8...
Post a Comment
Read more

Salad: Tomato, Goat Cheese and Mint Salad, for 2

I know, this sounds like an odd combination, but the flavors really complement each other. Refreshing and perfect for summer. Chevre, or goat cheese, is available at nearly every grocer, usually with the deli/specialty cheese. Of course, you can double or triple the amounts, to make more servings. Tomato, Goat Cheese and Mint Salad 2 cups arugula and/or baby spinach 2 fresh tomatoes, chopped 2 oz. plain chevre, crumbled 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 2 tablespoons freshly chopped mint Divide arugula or spinach onto 2 plates; then the tomatoes. Sprinkle the chevre over. Mix together olive oil and lemon juice with a fork; then drizzle on the salads. Top with the fresh mint. Serves 2.
Post a Comment
Read more