Orange & Ginger Chicken

Dairy Free
Health score
7%
Orange & Ginger Chicken
180 min.
4
728kcal
100%sweetness
28.49%saltiness
22.43%sourness
17.02%bitterness
20.13%savoriness
24.41%fattiness
100%spiciness

Ingredients

  • cup brown sugar packed
  • cup brown sugar packed
  • cup flour all-purpose
  • 0.5 teaspoon ginger fresh minced
  • 0.5 teaspoon garlic minced
  • tablespoons spring onion chopped
  • 0.3 cup juice of lemon 
  • tablespoons olive oil 
  •  cranberry-orange relish 
  • 0.3 teaspoon pepper 
  • 0.3 teaspoon pepper red
  • cup rice vinegar 
  • 0.5 teaspoon salt 
  •  chicken breast boneless skinless cut into ½ pieces
  • 2.5 tablespoons soya sauce 
  • tablespoons water 

Equipment

  • frying pan
  • paper towels
  • sauce pan
  • aluminum foil
  • ziploc bags

Directions

  1. Pour 1 1/2 cups water, orange juice (about 1/4 cup from the fresh orange), lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.Stir in the tablespoon orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil.
  2. Remove from heat, and cool 10 to 15 minutes.
  3. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag.Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.In another resealable plastic bag, mix the flour, salt, and pepper.
  4. Add the marinated chicken pieces, seal the bag, and shake to coat.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Place chicken into the skillet, and brown on both sides.
  7. Drain on a plate lined with paper towels, and cover with aluminum foil.Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat.
  8. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Nutrition Facts

Calories728kcal
Protein9.31%
Fat15.25%
Carbs75.44%

Properties

Glycemic Index
72.88
Glycemic Load
18.76
Inflammation Score
-5
Nutrition Score
15.380869565217%

Flavonoids

Eriodictyol
0.74mg
Hesperetin
11.13mg
Naringenin
5.23mg
Apigenin
0.01mg
Luteolin
0.07mg
Kaempferol
0.08mg
Myricetin
0.06mg
Quercetin
0.53mg

Taste

Sweetness:
100%
Saltiness:
28.49%
Sourness:
22.43%
Bitterness:
17.02%
Savoriness:
20.13%
Fattiness:
24.41%
Spiciness:
100%

Nutrients percent of daily need

Calories:728.34kcal
36.42%
Fat:12.39g
19.06%
Saturated Fat:1.84g
11.48%
Carbohydrates:137.86g
45.95%
Net Carbohydrates:135.93g
49.43%
Sugar:110.54g
122.82%
Cholesterol:36.16mg
12.05%
Sodium:1020.74mg
44.38%
Protein:17.01g
34.02%
Selenium:30.69µg
43.84%
Vitamin B3:8.45mg
42.23%
Vitamin C:24.7mg
29.94%
Vitamin B6:0.54mg
27.05%
Vitamin B1:0.32mg
21.54%
Manganese:0.42mg
21.18%
Folate:77.46µg
19.37%
Phosphorus:182.12mg
18.21%
Iron:2.92mg
16.22%
Vitamin B2:0.25mg
14.57%
Potassium:503.98mg
14.4%
Vitamin K:13.08µg
12.46%
Vitamin B5:1.24mg
12.39%
Calcium:123.26mg
12.33%
Vitamin E:1.79mg
11.91%
Magnesium:42.08mg
10.52%
Copper:0.16mg
7.83%
Fiber:1.93g
7.73%
Zinc:0.69mg
4.6%
Vitamin A:159.24IU
3.18%
Vitamin B12:0.11µg
1.88%
Source:Foodista