The marinade in the following recipe is from “The California Cook” by Diane Worthington.
ORANGE-HOISIN CHICKEN
Preparation time: 5 minutes
Cooking time: 10 minutes
Marinating time: 30 minutes
Yield: 4 servings
If you like, serve this chicken with cooked Chinese egg noodles tossed with a little sesame oil, chili oil, soy sauce and sesame seeds.
2 tablespoons hoisin sauce
1/2 teaspoon chili paste with garlic, or 1/4- 1/2 teaspoon hot chili oil
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
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1 tablespoon honey
1 tablespoon peeled and grated fresh ginger root
1/4 cup orange marmalade
1 teaspoon rice vinegar
4 boneless, skinless chicken breast halves
1. Combine the hoisin sauce, chili paste or chili oil, soy sauce, sesame oil, honey, ginger, marmalade and vinegar. Place the chicken in a glass pan and add the marinade. Cover and marinate the chicken at room temperature 30 minutes, or marinate in refrigeration up to 24 hours.
2. Heat a large non-stick skillet over medium heat until hot. Remove the chicken from the marinade and cook about 5 minutes on each side, or until cooked through.
Nutrition information per serving: 345 calories, 32 g protein, 9 g fat, 33 g carbohydrates, 1,841 mg sodium, 73 mg cholesterol.