3 Tbsp Orange Juice concentrate, thawed
3 Tbsp lower sodium soy sauce
1 Tbsp minced fresh garlic
1 Tbsp hot sesame oil
1 tsp chili paste
¾ cup canned mandarin oranges in juice
6 4oz chicken breasts
In large resealable bag, mix the juice, soy sauce, garlic, oil & chili paste. Gently stir in the oranges and their juice. Add the chicken, submerging it in marinade. Seal the bag and marinate in the refridgerator at least 6 hrs or overnight, rotating once or twice.
Preheat oven to 400. Transfer chicken to a 13 x 9 baking dish in a single layer. Pour the marinade on top. Cover the dish with foil and bake for 25 – 30 min, or until the chicken is no longer pink.
183 calories, 4 g fat, 27g protein
