Directions:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 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 a 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 slices and parsley if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.53 Kcal (2196 kJ) | ||
| Calories from fat | 102.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 17% | |
|---|---|---|---|
| Cholesterol | 29.06mg | 10% | |
| Sodium | 1144.84mg | 48% | |
| Potassium | 529.79mg | 11% | |
| Total Carbs | 88.63g | 30% | |
| Sugars | 41.56g | 166% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 38.4mg | 64% | |
| Iron | 2.4mg | 14% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.54 Kcal (521 kJ) | ||
| Calories from fat | 24.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 17% | |
|---|---|---|---|
| Cholesterol | 6.9mg | 10% | |
| Sodium | 271.81mg | 48% | |
| Potassium | 125.78mg | 11% | |
| Total Carbs | 21.04g | 30% | |
| Sugars | 9.87g | 166% | |
| Dietary Fiber | 0.98g | 16% | |
| Protein | 4.35g | 37% | |
| Vitamin C | 9.1mg | 64% | |
| Iron | 0.6mg | 14% | |
| Calcium | 8.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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