Chicken A L'Orange
4 Chicken Breast
1 beaten egg
1 T. water
1/4 c. cornstarch
2 T. margarine
1 c. brown sugar
1/2 c. soy sauce
1 c. orange juice
1/2 c. vinegar
1 T. Cornstarch in 2 T. water
Dip chicken pieces in egg wash made of beaten egg and water, then coast with cornstarch. Brown in margarine until golden brown and place in shallow baking pan or casserole dish. Combine remaining ingredients except cornstarch and bring to a boil. Add cornstarch and water mixture to sauce to make thick. Pour over chicken pieces and bake, covered, for 20 minutes, then remove cover and bake an additional 15 minutes. Serve sauce over rice.
4 Chicken Breast
1 beaten egg
1 T. water
1/4 c. cornstarch
2 T. margarine
1 c. brown sugar
1/2 c. soy sauce
1 c. orange juice
1/2 c. vinegar
1 T. Cornstarch in 2 T. water
Dip chicken pieces in egg wash made of beaten egg and water, then coast with cornstarch. Brown in margarine until golden brown and place in shallow baking pan or casserole dish. Combine remaining ingredients except cornstarch and bring to a boil. Add cornstarch and water mixture to sauce to make thick. Pour over chicken pieces and bake, covered, for 20 minutes, then remove cover and bake an additional 15 minutes. Serve sauce over rice.
Is the orange juice concentrate or already made
ReplyDeletelooks delicious!
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