Directions:
- In a small bowl, combine the first seven ingredients. Pour half into
- A large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and refrigerate for at least 8 hours. Cover and refrigerate remaining marinade.
- Drain marinade from chicken. In a large skillet over medium heat, brown chicken in oil. Add reserved marinade and 1 cup water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°.
- Combine cornstarch and remaining water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.5 Kcal (664 kJ) | ||
| Calories from fat | 68.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 1265.7mg | 53% | |
| Potassium | 253.63mg | 5% | |
| Total Carbs | 17.03g | 6% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 6.41g | 13% | |
| Vitamin C | 41.2mg | 69% | |
| Iron | 1mg | 5% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 75.41 Kcal (316 kJ) | ||
| Calories from fat | 32.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 12% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 6% | |
| Sodium | 602.2mg | 53% | |
| Potassium | 120.67mg | 5% | |
| Total Carbs | 8.1g | 6% | |
| Sugars | 3.23g | 27% | |
| Dietary Fiber | 0.53g | 4% | |
| Protein | 3.05g | 13% | |
| Vitamin C | 19.6mg | 69% | |
| Iron | 0.5mg | 5% | |
| Calcium | 16.4mg | 3% | |
* 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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