Chicken With Orange-Soy Salsa (Light) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I adapted this recipe of R. Reisman to make it with chicken breasts - I have also made it with chicken thighs - and both ways are really really good! You can use hot salsa for extra spice. Ingredients:
6 small chicken breasts, cut in small pieces |
3 tablespoons all-purpose flour |
2 teaspoons vegetable oil |
1/2 cup salsa |
1/3 cup honey |
3 tablespoons thawed orange juice concentrate |
2 tablespoons low sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon dijon mustard |
1 teaspoon minced garlic |
1 teaspoon minced fresh ginger |
parsley, as garnish |
Directions:
1. Preheat oven to 425°F (220°C).
2. Dust chicken breasts with flour. In a large nonstick frying pan sprayed with cooking spray, heat oil over medium-high heat; in batches, cook chicken until browned on all sides, about 5 minutes per batch. Transfer to a 13 x 9-inch baking dish.
3. In a bowl, stir together salsa, honey, orange juice concentrate, soy sauce, cornstarch, mustard, garlic, and ginger; pour over chicken.
4. Bake, uncovered, in centre of oven for 20 to 30 minutes, or until chicken is cooked through. Garnish with parsley.
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