Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two or three chicken breasts cut into "chicken tender" sized pieces
- half a lemon
- an orange
- half a peach
- half an apricot
- one (1) teaspoon minced garlic
- two (2) teaspoons soy sauce
- two (2) teaspoons ginger paste
- two (2) teaspoons cider vinegar
- one half (½) of a cup of brown sugar
- a small handful of sesame seeds
Directions
Peel the fruit and cut it into slices, removing any seeds from the lemon and orange
Using a blender, purée the fruit. You may wish to add more fruit and use the extra purée to make fruit smoothies. If you do not have a blender these fruits can often be bought puréed as baby food.
Pour off excess purée and discard or save, leaving approximately one cup of liquid in the blender
Add the minced garlic, soy sauce, ginger paste, cider vinegar, and brown sugar to the blender and mix until evenly combined
Using a knife, score the surfaces of the chicken pieces to increase their surface area
Coat the bottom of a small dish or pan with oil. I used a bread pan.
Place the chicken in the pan and pour half of the purée mixture over the chicken. Turn the chicken pieces over repeatedly by hand until they are thoroughly coated with the purée mixture. Bake covered at 425°F for twenty minutes.
Take the pan out of the oven and drain off any juice or water that has accumulated. Pour the remaining purée mixture over the chicken pieces, turn them to coat evenly, and bake uncovered for ten more minutes.
Take the pan out of the oven again. At this point the sauce should have thickened considerably. Sprinkle the sesame seeds over the chicken pieces and turn them to coat evenly, then bake uncovered for another ten minutes.
After a total of forty minutes baking in the above steps, the dish should be finished and ready to serve.
Category:Main Dish Poultry Recipes
Category:Chicken breast Recipes
Category:Garlic Recipes
Category:Orange Recipes
Category:Lemon Recipes
Category:Peach Recipes
Category:Apricot Recipes
Category:Ginger Recipes
Category:Vinegar Recipes
Category:Brown sugar Recipes