Ideally, you’ll allow this chicken to marinate overnight to intensify the flavors. For additional flavor, bring the leftover marinade to a boil in a saucepan then reduce to medium heat and simmer for 3 minutes to create a glaze. Find 299 more recipes like this one in my book, The Everything Flat Belly Cookbook.
Ingredients
1/3 cup honey
2 teaspoons fresh ginger, minced
2 teaspoons lemon juice
2 teaspoons cider vinegar
2 teaspoons low-sodium soy sauce
1⁄2 teaspoon dark sesame oil
1⁄2 teaspoon freshly squeezed orange juice
1/3 teaspoon Worcestershire sauce
1 clove fresh garlic, minced
1⁄2 pound boneless, skinless chicken breast, cut in 1-inch cubes
1⁄2 teaspoon salt
1 teaspoon cornstarch
1 teaspoon water
Directions
- Combine all ingredients in a container with a lid and mix well. Cover the chicken and let marinate for at least 1 hour.
- Coat a cookie sheet with nonstick spray.
- Remove chicken from marinade and place on cookie sheet without crowding.
- Bake at 425°F for 15 to 20 minutes, turning once.
Serves 4
161 calories
1g fat
25g carbohydrates
13g protein
409mg sodium
0g fiber
