Lotus Blossom Chicken

Lotus Blossom Chicken Recipe

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Sheri Zarnick


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.

★★★★★ 1 vote
20 Min
40 Min


chicken breast halves, skinless and boneless
1 can(s)
peaches in syrup
1 large
onion, sliced
green peppers, sliced
1 small
head of cabbage, shredded
1 can(s)
sliced mushrooms, undrained
2 Tbsp
4 Tbsp
1/2 tsp
garlic powder
2 Tbsp
soy sauce
1/4 c

How to Make Lotus Blossom Chicken


  • 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.
  • 2Place cabbage mixture in a baking dish. Lay Chicken breasts on top.
  • 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.
  • 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.

Printable Recipe Card

About Lotus Blossom Chicken

Course/Dish: Chicken