Name: Kickin’ Orange Chicken
Yield: 8
Ingredients: 1/3 cup orange juice (75 mL); 2 Tbsps canola oil (30 mL); 2 Tbsps sodium-reduced soy sauce (30 mL); 1 tbsp rice vinegar (15 mL); 2 tsps lemon juice (10 mL); 2 tsps fresh gingerroot, peeled and minced (10 mL); 1 garlic clove, minced (1); 1/4 tsp granulated sugar (1 mL); 2 green onions, chopped (1); 4 boneless, skinless breasts, cut in half (6 oz/170 g) (4)

- 1/3 cup orange juice (75 mL)
- 2 Tbsps canola oil (30 mL)
- 2 Tbsps sodium-reduced soy sauce (30 mL)
- 1 tbsp rice vinegar (15 mL)
- 2 tsps lemon juice (10 mL)
- 2 tsps fresh gingerroot, peeled and minced (10 mL)
- 1 garlic clove, minced (1)
- 1/4 tsp granulated sugar (1 mL)
- 2 green onions, chopped (1)
- 4 boneless, skinless breasts, cut in half (6 oz/170 g) (4)
1. In a large re-sealable plastic bag, combine orange juice, canola oil, soy sauce, vinegar, lemon juice, gingerroot, garlic, sugar, and onions. Mix well.
2. Add chicken breasts to the marinade, seal bag, and massage marinade into chicken breasts.
3. Refrigerate chicken breasts for 1 to 4 hours.
4. Pre-heat grill to medium high heat. Grill chicken for approximately 5 to 7 minutes per side or until chicken is cooked through and the juices run clear. Alternatively, bake chicken breasts at 375°F (190°C) for 25 to 30 minutes or until juices run clear