Click here for a larger picture of Chinese Style Chicken Thighs
4 Servings
Chicken Chinese
Weight watc Chinese Corn Chicken Sesame Garlic Orange Orange Juice Rice Rice Wine Sherry Soy Sauce Wine
1 1/2 lb Skinless boneless cken
2 tb sauce; low sodium
2 tb e wine vinegar; or cider
2 tb Dry sherry; or nge juice
1 ts ame oil; toasted
1 ts ey
1/2 ts lic; minced
1 tb nge juice; or water
1 ts nstarch
Preheat oven to 375. Rinse chicken and pat dry. Arrange in a single layer in a glass baking dish. Set aside. In a small bowl, stir together soy sauce, vinegar, sherry, sesame oil, honey and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until chicken is tender and no longer pink. remove chicken from baking dish and keep warm. Transfer sauce to a small saucepan In small bow., stir together orange juice and cornstarch. Add to sauce. Cook and stir over medium heat until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve chicken with sauce. Recipe by: AHA Quick and Healthy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan and lt;suerapp and at;ibm.net and gt; on Dec 30, 1997
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