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.