Chicken Oriental

Lynnda Cloutier


This is another one from my mother in laws recipe files


★★★★★ 1 vote



  • ·
    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
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    3/4 cup cider vinegar
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    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


  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.
  2. Meanwhile, preheat oven to 350.
  3. Makes sauce. Drain pineapple chunks pouring syrup into 2 cups measure. Add water to make 1 1/4 cups.
  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

Printable Recipe Card

About Chicken Oriental

Course/Dish: Chicken
Regional Style: Asian

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