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Nutrition Facts
Serving Size 223 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 2.5 g 13%
Trans Fat 6.0 g
Cholesterol 35 mg 12%
Sodium 1360 mg 57%
Total Carbohydrate 43 g 14%
Dietary Fiber 2 g 8%
Sugars 20 g
Protein 15 g
Vitamin A 4% Iron 8%
Vitamin C 50% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Orange Honey Chicken
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb H‑E‑B Natural Fully Cooked Chicken Biscuit
1 Tbsp La Tourangelle Toasted Sesame Oil
1 Tbsp vegetable oil
3 garlic cloves, minced
1 Tsp fresh ginger, minced or grated
1/2 Tsp red pepper flakes, plus more as needed for spice
1/4 cup(s) honey
1 1/2 cup(s) fresh orange juice
1/4 cup(s) soy sauce
2 Tbsp rice vinegar
1 Tbsp cornstarch
1/4 cup(s) water
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Preheat oven to 450°F.
Place chicken on a sheet pan lined with parchment paper. Bake for 15 to 20 minutes or until nicely browned. While chicken is cooking make sauce.
In a non-stick skillet set over medium heat, add oils, garlic, ginger and red pepper flakes. Sauté for 2 to 3 minutes before adding honey, orange juice, soy sauce, and rice vinegar.
Bring everything to a simmer. While sauce simmers, mix cornstarch and water together, add to sauce and whisk until thick.
Add cooked chicken to sauce, toss to coat and continue to cook until sauce is thick and chicken is well coated. Serve immediately; garnish with green onions if desired.


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