Lotus Blossom Chicken Recipe

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Lotus Blossom Chicken

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


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.

About this Recipe

Course/Dish: Chicken