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Orange Teriyaki-Glazed Chicken With Citrus Wild Rice

main dishes, chicken, bbq & grilling, marinades

2 boneless skinless chicken breasts
1 cup fresh orange juice; plus
3 strips orange zest
1/2 cup soy sauce
1/3 cup honey
4 garlic cloves; minced
4 green onions
--white part minced
--green part thinly sliced; for garnish
1 tablespoon minced fresh ginger
1 cinnamon stick
2 teaspoons sesame oil
citrus wild rice
--see recipe

1. Wash and dry chicken breasts, trimming off any fat or sinew. Halve breasts; place in shallow baking dish.

2. In saucepan, boil orange juice until reduced by half Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil. Boil about 5 minutes, until thick and syrupy. Remove pan from heat and strain glaze into a bowl. Let cool to room temperature. Pour half over the chicken breasts, turning breasts to coat both sides. Marinate chicken breasts in this mixture for 30 minutes.

3. Just before serving, preheat grill or broiler to high. Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze. Sprinkle chicken with sliced green onions and serve at once with Citrus Wild Rice.

Makes 4 servings. Preparation time: 20 minutes. Marinating time: 30 minutes. Cooking time: 10 minutes.

Per serving: About 301 cal, 22 g pro, 36 g car, 4 g fat, 12% cal from fat, 68 mg chol, 230 mg sod, 0 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00

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