|
|
Chicken Bake
|
|
Ingredients:
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
Directions:
-
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.
|
|
|
|
|
|
|
