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