Just created this one tonight. We thought it was fantastic but it hasn’t gone through testers yet. If you try it, please let me know what you think.
Orange-Glazed Chicken
Prep (10 min.) + Cook (20 min.) + optional marinate
4 servings
This is a light, healthy and delightfully fragrant smelling chicken that your kids will probably enjoy as much as you do. Serve it with steamed brown or white rice, and Asian coleslaw.
1.5 lb. boneless, skinless chicken breasts, cut crosswise (the short way)
1 orange, use 1 tsp. orange zest and ¼ cup juice
½ lemon, juice only
1 Tbsp. honey
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. Chinese or Dijon mustard
½ tsp. minced garlic (about 1 clove)
1 tsp. cornstarch
Put the chicken in a flat baking dish with sides just large enough to hold it. Preheat the oven to 375 degrees if you don’t have time to marinate the chicken.
In a small bowl or a large measuring cup, combine the remaining ingredients. Stir them thoroughly and pour them over the chicken. Marinate the chicken for at least 15 minutes and up to 24 hours, if time allows.
Bake the chicken in the marinade for 20 minutes, then put it under the broiler for 2 minutes to brown it in spots. Serve the chicken immediately with the sauce spooned over it, or refrigerate it for up to 3 days.
Side Dish Suggestion: To make the coleslaw, put 12 oz. (about 6 cups) broccoli slaw or coleslaw in a serving bowl. In a measuring cup or small bowl, combine 2 Tbsp. reduced fat mayonnaise, 2 tsp. prepared hot Chinese mustard or Dijon mustard, 1 Tbsp. reduced-sodium soy sauce, 1 Tbsp. rice vinegar, 1 Tbsp. honey, and 1 Tbsp. toasted sesame seeds. Pour the dressing over the slaw and toss it thoroughly. You can prepare it and store it in the refrigerator up to 2 days in advance.
This sounds so good! I’m doing a Project What’s For Dinner, where I try three new recipes a week, and my family rates them. Since you’ve not put this recipe to your testers, I’d love to cook it next week, and blog about it.