Ingredients
4 boneless skinless chicken thighs (4 ounces each)2 tablespoons finely chopped onion2 tablespoons lemon juice2 tablespoons orange juice2 tablespoons reduced-sodium soy sauce1/2 teaspoon curry powder1/2 teaspoon ground cumin1/4 teaspoon poultry seasoning1-1/2 teaspoons cornstarch1 tablespoon cold water
Preparation
Place chicken in a microwave-safe dish coated with cooking spray. Combine the onion, juices, soy sauce and seasonings; pour over chicken.
Cover and microwave on high for 3 minutes; turn chicken. Cover and cook 2-4 minutes longer or until chicken is no longer pink and a thermometer reads 180°. Remove chicken; let stand for 1-2 minutes.
Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve with chicken.
