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Chicken Bake

Chicken Bake


8 chicken thighs, skin removed
1/2 cup white vinegar
1/4 cup orange juice
1/4 cup liquid honey
2 tablespoons soy sauce
3 garlic cloves, minced
1 teaspoon finely chopped fresh ginger
1½ tablespoon cornstarch

  • Preheat oven to 350ºF (180ºC).
  • Place chicken in a casserole dish just large enough to hold it.
  • Whisk vinegar, orange juice, honey, soy sauce, garlic and ginger together until blended and pour over chicken.
  • Bake in preheated oven 40 minutes, turning occasionally, until chicken is cooked.
  • Remove chicken from casserole and cover loosely with foil. If casserole can be placed directly on stove element, leave liquid in casserole. If not, turn liquid into a small pot.
  • In small bowl whisk cornstarch and 2 tablespoons water until dissolved.
  • Bring liquid in casserole or pot to a boil; whisk in cornstarch mixture, stirring continuously until thickened.
  • Serve chicken with sauce spooned over top.

Makes 4 servings.

Per serving: 258 calories, 27.9 g protein, 5.4 g fat, 24.8 g carbohydrates, 0.2 g dietary fibre, 22 mg calcium, 1.8 mg iron, 14 mcg folacin. Good source of vitamin B6
and vitamin B12.

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Helpful Tips
A one-ounce serving of very lean meat provides approximately:
35 calories
0 g carbohydrate
7 g protein
0-1 g fat

Three ounces of very lean meat is approximately:
105 calories
0 g carbohydrate
21 g protein
0-3 g fat

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