Asian-Style Orange Chicken from Food and Wine


ACTIVE TIME 10 MIN TOTAL TIME 35 MIN 

4 SERVINGS

4 tablespoons soy sauce
4 tablespoons brown sugar
4 tablespoons thawed orange juice concentrate 
4 garlic cloves, minced
1 teaspoon finely grated orange zest
2 teaspoon minced fresh ginger
1.5 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Four 1/2-pound bone-in chicken breast halves, with skin

Note:  Combine ingredients and pour marinade over chicken for at least two hours before baking.

1. Preheat the oven to 500. In a medium bowl, combine the soy sauce with the brown sugar, orange juice concentrate, garlic, orange zest, ginger, salt and pepper. Add the chicken breasts and turn to coat. Transfer the chicken to a baking dish, skin side up.

2. Roast the chicken in the center of the oven for 25 minutes, basting with the sauce 4 times, until the chicken is just cooked through and nicely glazed. Turn on the broiler and broil the chicken until browned, about 2 minutes. 

NOTES One Serving 384 calories, 18.4 gm total fat, 5.3 gm saturated fat, 9 gm carb.--Sally Sampson 
This recipe originally appeared in January 2003 Food and Wine.


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