Orange Teriyaki Chicken
- Number of Servings: 4
Ingredients
- 3 orange segments- 2 packets splenda- 1 tbsp olive oil- 1 tsp ground ginger- 1 tbsp orange zest- 1 clove garlic, chopped- 4 tbsp rice vinegar- 3 tbsp soy sauce- 2 tbsp fresh squeezed orange juice- 1 tbsp honey- 1/2 tbsp red pepper flakes- 1 lb chicken breasts
1. Break apart orange segments into small pieces in a sauce pan.
2. Add one packet of splenda and heat for a minute or two.
3. Add ginger, orange zest and garlic. Cook stirring frequently for 1-2 minutes.
4. Stir in the rest of the ingredients, including the other packet of splenda. Bring to a simmer and continue cooking for 3-5 minutes.
5. Take off heat to cool.
6. Preheat oven at 350 degrees.
7. Cut up chicken into bite sized pieces.
8. Coat chicken pieces in marinade. (Could marinate for a couple hours, if you want, or cook right away like I did.)
9. Spread chicken out on a cookie sheet and bake at 350 for 30-40 minutes.
Serving Size: makes 6 servings
2. Add one packet of splenda and heat for a minute or two.
3. Add ginger, orange zest and garlic. Cook stirring frequently for 1-2 minutes.
4. Stir in the rest of the ingredients, including the other packet of splenda. Bring to a simmer and continue cooking for 3-5 minutes.
5. Take off heat to cool.
6. Preheat oven at 350 degrees.
7. Cut up chicken into bite sized pieces.
8. Coat chicken pieces in marinade. (Could marinate for a couple hours, if you want, or cook right away like I did.)
9. Spread chicken out on a cookie sheet and bake at 350 for 30-40 minutes.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 254.5
- Total Fat: 10.1 g
- Cholesterol: 70.1 mg
- Sodium: 752.2 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.7 g
- Protein: 26.9 g
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