Sweet Sticky Orange Chicken
Orange juice gives this sweet-and-tangy dish a boost of vitamin C
2 cloves garlic, minced
15 mL (1 tbsp) chopped fresh Italian parsley
10 mL (2 tsp) Italian herb seasoning
1 mL (º tsp) freshly ground pepper
8 boneless skinless chicken thighs (about 1 Ω lbs/750 g total)
10 mL (2 tsp) canola oil
250 mL (1 cup) 100 % pure Florida Orange Juice
25 mL (2 tbsp) liquid honey
25 mL (2 tbsp) unseasoned rice vinegar
15 mL (1 tbsp) sodium reduced soy sauce
15 mL (1 tbsp) cornstarch
1. In a bowl, combine garlic, parsley, Italian herb seasoning and pepper. Add chicken thighs and oil and toss well to coat chicken evenly.
2. Heat large nonstick skillet over medium high heat and brown chicken on both sides and place in ovenproof casserole dish; set aside.
3. In a small bowl, whisk together orange juice, honey, vinegar, soy sauce and cornstarch. Return skillet to medium-high heat and add orange juice mixture and bring to a simmer, stirring. Pour over chicken and place in 200°C (400°F) oven for about 15 minutes or until chicken is no longer pink inside. Makes 4 servings
Calories: 313
Protein: 33 g
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 124 mg
Carbohydrate: 17 g
Fibre: 0 g
Sodium: 252 mg
Potassium: 464 mg
Recipe provided courtesy of the Florida Department of Citrus.
