Spicy Orange Ginger and Lemon Chicken Breast

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Title: Spicy Orange Ginger and Lemon Chicken Breast
Categories: Poultry, Low-fat
Yield: 2 servings

Olive oil spray
7 oz Boned and skinned chicken
-breast halves
1/8 ts Salt
1/4 ts Chili powder
1/4 ts Cumin powder
1/4 ts Dried thyme
1/4 ts Cayenne pepper
2 ts Potato starch, or flour
1 Strip lemon peel, (1x2-inch)
1 Strip orange peel,
-(1x2-inch)
2 ts Minced ginger, fresh
2 sm Garlic cloves, peel and
-slice
1/2 c Apple juice, or cider
1/4 c Water, optional

[10.5% CFF] Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins
~ Simmer 15-18min

Remove rind pieces from orange and lemon with a vegetable peeler and
rough chop. Heat a saute or skillet large enough to just hold the
meat pieces. Spray. Sear to lightly brown the chicken pieces, both
sides. Meanwhile combine the sauce ingredients in a measuring cup.
Pour into the hot pan and let the liquid boil a bit to cook the
thickener. Reduce the heat to low, cover tightly and cook gently for
15 minutes. Serve with the cooking juices. Add water or more apple
juice if the sauce loses too much moisture.

Menu * The sauce is spicy, biting and sweet. Taste is similar to some
versions of Pad Thai -- so serve with noodles or angle hair spaghetti
or with hot steamed white rice (either long or medium grain). A dark
green vegetable or medley that includes one would also be a good
choice. . -- original recipe revised and tested by patH (To Eat-LF
4/16/97 phannema@wizard.ucr.edu)

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

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