Preheat the oven to 350 degrees F. Arrange the chicken halves in an eight inch baking dish sprayed with vegetable cooking spray. Combine the salt, red pepper, chili powder and paprika; mix well and sprinkle over the chicken; set aside. In a medium skillet over high heat, melt the margarine. Add the onions, bell pepper and celery; saute, stirring constantly for five minutes. Add all the remaining ingredients. Cook, constantly stirring, for five more minutes, or until thge sauce thickens, then remove from the heat and pour over the chicken. Cover with aluminum foil and bake for 30 minutes. Turn the chicken over and baste with the sauce. Bake, uncovered, for 30 minutes longer, or until the chicken is tender, basting often. note: Rather than use margarine to saute the vegetables, I have used Pam, spraying both the vegetables and the pan. Works just as well. Also, for a little spicier dish, try using Chinese red pepper instead of the ground red and use a Tbsp of hot sauce. I also usually leave out the ginger.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (428g)|
|Recipe Makes: 4|
|Calories from Fat: 97 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 196mg||60 %|
|Sodium 451.9mg||16 %|
|Potassium 1135.6mg||30 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 17.1g|
|Protein 62.2g||89 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 433
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.