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Honey Orange Chicken -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 – M. Easterling; Santa Clarita, CA
Honey Orange Chicken -- e-w
Plan ahead….needs to marinate 4-8 hours or better overnight.
Serves: 4

1 c. chicken broth
1 c. orange juice
1/2 c. honey
1 T. lemon juice
1 T. cider vinegar
1 T. reduced-sodium soy sauce
1 tsp. grated orange peel
1 tsp. ground ginger
1/8 tsp. salt

4 bone-in chicken breast halves (10-oz. each)
1 T. cornstarch
2 T. water
4 c. hot cooked rice

Optional: green onions, orange slices, & Parsley sprigs

In a saucepan, combine the first 9 ingredients. Bring to a boil. Remove from heat; cool. Pour 1-1/3 c. marinade into a large resealable plastic bag; add chicken. Press out air and seal bag and turn to coat; refrigerate for 4 to 8 hours or overnight, turning occasionally.
Cover and refrigerate remaining marinade.

Drain chicken discarding marinade. Grill, covered, over medium-heat for 12-15 minutes on each side or until juices run clear. Meanwhile combine cornstarch and water in small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange sections and parsley if desired.

1 chicken breast and 6 T. sauce w/1 c. rice equals: 504 calories… 2 gm fat (1 gm saturated)…66 mg cholesterol…533 mg sodium…89 g carbohydrate…1 gm fiber…32 gm protein +++EXC: 4 lean meat…3 starch…1/2 fruit +++WWP: 10