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Chicken Oriental

Ingredients

  • Salt and pepper
  • Flour for dredging
  • 1 broiler/fryer chicken, cut in pieces, or 4 boneless, skinless chicken breast halves
  • 1/4 cup butter or margarine
  • 1 (3oz) can button mushrooms, drained (reserve liquid)
  • 1 (15oz) can pineapple chunks, drained (reserve liquid)
  • 2 Tbsp sugar
  • 1 Tbsp soy sauce
  • 2 Tbsp cider vinegar
  • 2 bell peppers (green, red or gold or combination), seeded and cut into strips
  • 2 medium onions, sliced
  • 1 Tbsp cornstarch
  • 1/2 cup water
  • 3 cups cooked rice or chow mein noodles
  1. Salt and pepper chicken pieces
  2. Dredge in flour; shake off excess
  3. In a large skillet or dutch oven over medium heat, brown chicken in butter or margarine
  4. Combine the reserved liquid from the mushrooms and pineapple with water to make 2 cups. Add to skillet
  5. Bring to boil, cover, reduce heat and simmer 1 hour
  6. Stir in sugar, soy sauce and vinegar
  7. Add mushrooms, pineapple, peppers and onion
  8. Cook 5 minutes longer, or until tender
  9. Blend cornstarch and water; add to skillet
  10. Cook until sauce thickens

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