Lotus Blossom Chicken
4chicken breast halves, skinless and boneless
1 can(s)peaches in syrup
1 largeonion, sliced
2green peppers, sliced
1 smallhead of cabbage, shredded
1 can(s)sliced mushrooms, undrained
1/2 tspgarlic powder
2 Tbspsoy sauce
How to Make Lotus Blossom Chicken
- In 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.
- Place cabbage mixture in a baking dish. Lay Chicken breasts on top.
- In 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.
- Pour 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.