lotus blossom chicken
(1 rating)
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This recipe I found on an old tattered 3x5 card behind a wall in a kitchen my husband was re-moldeling. An old farmhouse build in the early 1900's the kitchen walls were lined with old recipes, which was to my delight, as I love the old historic recipes. I wrote many of them down before my husband hung new drywall and finished up the Kitchen. As with most of the recipes I copied only ingredients were listed...So I had to guess as to how it all went together. Most of these old recipes I never heard of which intrigued me even more.
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(1 rating)
prep time
20 Min
cook time
40 Min
Ingredients For lotus blossom chicken
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4chicken breast halves, skinless and boneless
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1 canpeaches in syrup
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1 lgonion, sliced
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2green peppers, sliced
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1 smhead of cabbage, shredded
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1 cansliced mushrooms, undrained
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2 Tbspoil
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4 Tbspcornstarch
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1/2 tspgarlic powder
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2 Tbspsoy sauce
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1/4 cvinegar
How To Make lotus blossom chicken
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1In a large skillet on med-high heat heat oil and brown chicken on both sides. Set aside on paper towel. In the same skillet saute peppers,onions, and cabbage.
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2Place cabbage mixture in a baking dish. Lay Chicken breasts on top.
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3In a mixing bowl add juice from peaches and cornstarch mix until smooth. In a saucepan add soy sauce, garlic powder,and soy sauce. Add peach juice mixture, cook on med-high heat stirring constantly as sauce starts to form and thicken, slowly add vinegar. Reduce heat as sauce is thickened. Remove from heat add mushrooms undrained.
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4Pour Peach slices over chicken, then pour sauce over top of chicken and peaches. Bake at 350^ covered for 25 minutes. Remove cover and cook additional 10 minutes.
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