Quick, easy chinese chicken

9 Servings

Ingredients

Quantity Ingredient
3 Chicken breast halves skinned, (1-3/4 pounds)
3 Chicken thighs skinned, (1-1/2 pounds)
3 Chicken drumsticks skinned, (3/4 pound)
¾ cup Reduced-calorie catsup
½ cup Firmly packed brown sugar
¼ cup Low-sodium soy sauce
2 tablespoons White vinegar
1 tablespoon Instant onion flakes
½ teaspoon Garlic powder
½ teaspoon 75%-less-sodium seasoned salt

Directions

Place chicken in a 13- x 9- x 2-inch baking dish. Combine catsup and next 6 ingredients; stir well, and pour over chicken.

Bake, uncovered, at 350 deg for 1-½ hours or until chicken is done, turning chicken over after 45 minutes, and basting occasionally. Yield: 9 servings (serving size: 3 ounces chicken).

Per serving: 182 Calories; 4g Fat (18% calories from fat); 19g Protein; 19g Carbohydrate; 62mg Cholesterol; 641mg Sodium NOTES : Low-fat cooking is important to Judy Lev, of West Bloomfield, Michigan. She adapted one of her favorite recipes to make this nutritious version that she serves with rice.

Recipe by: Cooking Light, Oct 1993, page 131 Posted to MC-Recipe Digest V1 #415 by igor@... on Jan 28, 1997.

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