Directions:
- In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken.
- Seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
- Drain and discard marinade.
- In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned.
- Remove and keep warm.
- In the drippings, saute onion until tender.
- Combine the honey, parsley and remaining orange juice, stir into skillet.
- Bring to boil.
- Return chicken to the pan.
- Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear.
- Place chicken over rice.
- Combine cornstarch and water until smooth; stir into cooking juices.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Pour over chicken.
- Sprinkle with cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.84 Kcal (1971 kJ) | ||
| Calories from fat | 155.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 27% | |
|---|---|---|---|
| Cholesterol | 41.82mg | 14% | |
| Sodium | 622.45mg | 26% | |
| Potassium | 713.69mg | 15% | |
| Total Carbs | 63.59g | 21% | |
| Sugars | 49.64g | 199% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 20.33g | 41% | |
| Vitamin C | 83.6mg | 139% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 134.57 Kcal (563 kJ) | ||
| Calories from fat | 44.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 27% | |
|---|---|---|---|
| Cholesterol | 11.95mg | 14% | |
| Sodium | 177.9mg | 26% | |
| Potassium | 203.98mg | 15% | |
| Total Carbs | 18.17g | 21% | |
| Sugars | 14.19g | 199% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 5.81g | 41% | |
| Vitamin C | 23.9mg | 139% | |
| Iron | 0.4mg | 7% | |
| Calcium | 12mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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