Ingredients
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3
-
3
-
3
-
3/4
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1/2
-
1/4
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Quick and Easy Chinese Chicken, Once again, this recipe looks like a useful one for a family vacation as it can be put together the night before and requires very little kitchen time for the cook. As a bonus, it is pretty low in calories and fat., It’s a winner- and everyone ate it. I actually cooked it on top of the stove in my big frying pan. Served over rice. It was a little sweet for me, but that’s probably why the kids gobbled it up. I didn’t put it seasoning salt– I’m never quite sure what that is. Anyway, it was just fine without it. 5-21-11– I also use about 2 pounds boneless, skinless chicken breasts, cut into bite size (1 inch) chunks. It cooks up and simmers while the rice cooks. Thanks again for a recipe my family really likes!, I made this for PAC Fall ’08, and it was a great selection. It was very easy to put together, and it was so tasty. It appealed to everyone in my family, which is not always easy to do. I made it exactly as directed in the recipe instructions (didn’t make a single adjustment). And it’s definitely something I will made again. I returned to this recipe and realized I didn’t give it any stars. I don’t know how I missed that the first time! A recipe this good should be rated appropriately.
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Steps
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1
Done
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Place Chicken in 13x9 Baking Dish. Combine Remaining Ingredients and Pour Over Chicken. (at This Point, the Dish Can Be Placed in the Refrigerator Overnight.) Bake, Uncovered, at 350, 1 Hours or Till Done, Turning After 45 Minutes and Basting Occasionally. |
