Mandarin Orange Chicken

By dette

When I started slosing wieght, I had to steer clear of my usual Chinese takeou; true, you can order steamed chicken and steamed veggies, blah, blah. To me, what's the point? After years of missing those rich flavors, I started incorportating the key ingeredients back into my diet. Here I use mandarin oranges, lower-sodium soy sauce, chile garlic sauce and even hot sesame oil This is certainly not tghe treaditional Chinese takeout that you'd find in that little white box, but I think you'll agree that my version rivals the old one any day.

Ingredients

• 3 tbsp frozen orange juice concentrate, thawed
• 3 tbsp lower-sodium soy sauce
• 1 tbsp freshly minced garlic
• 1 tbsp hot sesame oil
• 1 tsp chili garlic sauce or chili paste (found in the
• international sectin of most major grocery stores)
• 3/4 c. canned unsweetened mandarin oranges in juice
• 6 (4oz) trimmed bone-less, skinless, chicken breasts

Details

Servings 6

Preparation

Step 1

In a large,k resealable plastic bag or container, mix the juice concentrate, soy sauce, garlic, oil, and chili sauce or chili paste. Gently stir in the oranges and their juice. Add the chicken, submerging it in marinade. Seal te bag or container and marinate in the refrigerator at least 6 hours or overnight, rotating once or twice.

Preheat the oven to 400. Transfer the chicken to an 11 x 7 glass baking or casserole dish (or the equivalent) in a single layer and pour the remaining marinade on top. Cover the dish with foil and bake for 25-30 minutes, or until the chicken is no longer pink inside.

183 cal; 27 g prot; 7 g carb; 4 g fat; 66 mg chol; trace fiber; 282 mg sodium