Ingredients:
6 small chicken breasts, cut in small pieces
3 tablespoons all-purpose flour
2 teaspoons vegetable oil
1/2 cup salsa
1/3 cup honey
3 tablespoons thawed orange juice concentrate
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
parsley, as garnish
Directions:
Preheat oven to 425 F (220 C).
Dust chicken breasts with flour. In a large nonstick frying pan sprayed with cooking spray, heat oil over medium-high heat; in batches, cook chicken until browned on all sides, about 5 minutes per batch. Transfer to a 13 x 9-inch baking dish.
In a bowl, stir together salsa, honey, orange juice concentrate, soy sauce, cornstarch, mustard, garlic, and ginger; pour over chicken.
Bake, uncovered, in centre of oven for 20 to 30 minutes, or until chicken is cooked through. Garnish with parsley.
Servings: 6
Time preparation: 10 min.
Time total: 45 min.