Chicken Oriental

Lynnda Cloutier


This is another one from my mother in laws recipe files


★★★★★ 1 vote



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2 whole chickens, quartered, about 2 1/2 lbs. each
1/4 cup salad oil
1 tsp. salt
1/4 tsp,. pepper
1 can unsweetened pineapple chunks, 15.25 oz
1/2 cup sugar
2 tbsp. cornstarch
3/4 cup cider vinegar
1 tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 large green or red pepper, cut into 1/2 icn wide strips

How to Make Chicken Oriental


  • 1Wash chicken. Pat dry. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
  • 2Meanwhile, preheat oven to 350.
  • 3Makes sauce. Drain pineapple chunks pouring syrup into 2 cups measure. Add water to make 1 1/4 cups.
  • 4In medium pan, mix sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boiling,stirring constantly. Boil 2 minutes Pour over chicken. Bake, uncovered 30 minutes. Add pineapple chunks and green or red pepper. Bake 30 minutes more or til chicken is tender. Serves 8

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About Chicken Oriental

Course/Dish: Chicken
Regional Style: Asian

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