lotus blossom chicken
(1 RATING)
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.
No Image
prep time
20 Min
cook time
40 Min
method
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yield
Ingredients
- 4 - chicken breast halves, skinless and boneless
- 1 can peaches in syrup
- 1 large onion, sliced
- 2 - green peppers, sliced
- 1 small head of cabbage, shredded
- 1 can sliced mushrooms, undrained
- 2 tablespoons oil
- 4 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 2 tablespoons soy sauce
- 1/4 cup vinegar
How To Make lotus blossom chicken
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Step 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.
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Step 2Place cabbage mixture in a baking dish. Lay Chicken breasts on top.
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Step 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.
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Step 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.
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Category:
Chicken
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