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Nutrition Facts
Serving Size 1 (207g) Recipe makes 6 servings
Calories 360
Calories from Fat 135		(37%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 431mg		17%
Potassium 469mg		13%
Total Carbohydrate 24.6g		8%
	Dietary Fiber 0.7g	2%
	Sugars 19.4g
Protein 31.6g		63%
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Chicken With Orange-Soy Salsa (Light)

Recipe #168080 | 45 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Redsie
May 15, 2006

I adapted this recipe of R. Reisman to make it with chicken breasts - I have also made it with chicken thighs - and both ways are really really good! You can use hot salsa for extra spice.

SERVES 6 (change servings and units)

Ingredients

6 small chicken breasts, cut in small pieces
3 tablespoons all-purpose flour
2 teaspoons vegetable oil
1/2 cup salsa
1/3 cup honey
3 tablespoons thawed orange juice concentrate
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
parsley, as garnish

Directions

1
Preheat oven to 425°F (220°C).
2
Dust chicken breasts with flour. In a large nonstick frying pan sprayed with cooking spray, heat oil over medium-high heat; in batches, cook chicken until browned on all sides, about 5 minutes per batch. Transfer to a 13 x 9-inch baking dish.
3
In a bowl, stir together salsa, honey, orange juice concentrate, soy sauce, cornstarch, mustard, garlic, and ginger; pour over chicken.
4
Bake, uncovered, in centre of oven for 20 to 30 minutes, or until chicken is cooked through. Garnish with parsley.

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Featured Reviews for This Recipe

From: Labouche

On May 11, 2007

Loved the dish--doubled the sauce(always do) made as directed and it was wonderful--made a second time and threw in a couple handfulls of tri colored bell pepper that I had cut up for a stir fry--nice twist--goes in the family approved repeat file--Thanks Redsie--

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From: *Food addict*

On Apr 30, 2007

I'll decrease the amount of honey next time, but overall it tasted good!

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From: Rhiannon Deux

On Feb 28, 2007

Yum! My chicken breasts were around 2 pounds of meat (big breasts!) so I did one-and-a-half portions of all the sauce ingredients. This was plenty. I also simmered it on the stove for about 10-15 minutes, instead of baking it. Finally, I tossed the chicken and sauce with a whole pound of whole wheat linguine, and it covered it all nicely. Served with steamed broccoli and cheesy garlic bread with tomato slices and basil.

2 people found this review helpful

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From: Elodie

On Nov 8, 2006

Wonderful recipe thank you ! i used turkey breasts and fresh clementine juice instead of orange. We loved this with pastas =) Thank you !

2 people found this review helpful

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