Wednesday, July 25, 2007

A Little Asian Flare

This dinner was really easy, really yummy and really healthy. Can't beat that!!! This was the first dinner I made that I was actually sitting in the kitchen wondering what to do while I wait for everything to cook. I made only half the recipe because Dirk and I do not need 12 chicken thighs and we're not big on left overs. The potatoes were good but brown rice would have been better. There is a lot of extra sauce so we drizzled it on everything it was SO yummy!!!

For the snow peas I just boiled them for a minute and a half and then put them in a pan for 2 minutes with a little bit of olive oil.

For the potatoes I cut 2 russet potatoes into 8 pieces tossed with some extra virgin olive oil and kosher salt. I cooked them at 425 degrees for 30 minutes and then tossed with with fresh grated parm. at the end. They were really tasty but didn't exactly go with this meal.

Citrus Glazed Chicken Thighs
by Cooking Light

1 cup orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons bottled ground fresh ginger
½ teaspoon grated lime rind
¼ to ½ teaspoon ground red pepper
12 2-ounce skinless, boneless chicken thighs
cooking spray
1 tablespoon all-purpose flour
½ teaspoon salt

Place first 7 ingredients in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 1 hour, turning occasionally. Remove chicken, reserving marinade.

Preheat broiler.

Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done.

While chicken cooks, place reserved marinade, flour, and salt in a small saucepan, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat, and cook for 1 minute or until thickened. Serve sauce with chicken.

Nutritional information per serving:
CALORIES 189(23% from fat); FAT 4.7g (sat 1.2g,mono 1.4g,poly 1.1g); PROTEIN 23g; CHOLESTEROL 94mg; CALCIUM 18mg; SODIUM 470mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 12.1g

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