chicken oriental

Name: Chicken Oriental
Cuisine: Asian
Ingredients: - 2 whole chickens, quartered, about 2 1/2 lbs. each; - 1/4 cup salad oil; - 1 tsp. salt; - 1/4 tsp,. pepper; - sauce:; - 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

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Lynnda Cloutier

Mission Viejo, CA

Updated on Jun 1, 2013

This is another one from my mother in laws recipe files

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Ingredients

- 2 whole chickens, quartered, about 2 1/2 lbs. each
- 1/4 cup salad oil
- 1 tsp. salt
- 1/4 tsp,. pepper
- sauce:
- 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

Step 1

Wash 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.

Step 2

Meanwhile, preheat oven to 350.
Step 3

Makes sauce. Drain pineapple chunks pouring syrup into 2 cups measure. Add water to make 1 1/4 cups.
Step 4

In 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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