Spicy Orange Ginger And Lemon Chicken Breast

Ingredients

some versions of pad thai
7 oz boned
1/8 ts salt
1/4 ts chili powder
1/4 ts cumin powder
1/4 ts thyme
1/4 ts cayenne pepper
2 ts potato starch
1 slice lemon peel
1 slice orange peel
2 ts ginger
2 slices garlic
1/2 c apple juice
1/4 c water
10 1/2 cff per breast with sauce
163 cals
1 7/8 fa prep
5 mins simmer
18 min remove rind from orange
1/4 phannemawizard

Instructions

Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin. Sear, add sauce, and simmer until done about 35 to 40 mins total time: [30% cff] Each serving: 225 cals, 7.6 g fat. JP-note Pepin's suggested menu * Salad with low-fat caesar dressing * "Spicy Ginger and Lemon Chicken" Leg and Thigh * Simple brown rice (no blends) with a little red pepper * Steamed Broccoli * Fresh pears sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and slice; cut florets into 1-inch pieces. Cook with the rice but do not combine these side dishes. Recipe by: Jacques Pepin (1996) Cooking with Claudine