Plum-Orange Glazed Chicken
Yield
4 servingsPrep
1 hrsCook
20 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
orange juice
|
|
| 3 | tablespoons |
plum sauce
chinese* |
|
| 1 | teaspoon |
dijon mustard
|
|
| 2 | tablespoons |
ginger root
fresh, grated |
|
| 2 | teaspoons |
rice vinegar
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
orange juice
|
|
| 45 | ml |
plum sauce
chinese* |
|
| 5 | ml |
dijon mustard
|
|
| 3E+1 | ml |
ginger root
fresh, grated |
|
| 1E+1 | ml |
rice vinegar
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 5 | ml |
vegetable oil
|
|
Directions
Stir together the orange juice, plum sauce, mustard, ginger, vinegar and red pepper flakes.
Put the chicken into a glass pan and add the marinade.
Turn to coat the chicken.
Cover and refrigerate at least 1 hour, or overnight.
Remove the chicken fro the marinade and discard the marinade.
In a large nonstick skillet, heat the oil over medium heat. When hot, add the chicken.
Cook about 4 to 5 minites per side, or until the chicken is no longer pink when cut into the center.
- The Chinese plum sauce can be found in the Asian food section of major supermarkets
