Oriental Chicken Bake

Annie Byrd


This is a quick and easy recipe. The chicken turns out very moist and delicious.

★★★★★ 1 vote
20 Min
20 Min


4 chicken breast halves (4 ounces each), skin removed
2 tablespoons flour
3 tablespoons soy sauce
1/3 cup apple juice
1 medium onion, sliced, separated into rings
1/2 small cabbage, cut in fourths
1 can (4 ounces) mushroom stems and pieces, drained
1/2 medium green pepper, cut in chunks, 1/2 inch
1 can (4 ounces) water chestnuts, drained and halved
2 medium carrots, cut in julienne strips, 2-by-1/8-inch


1Place large size (14-by-20-inch) Reynolds Oven Cooking Bag in 12 by 8-by 2 inch baking dish. Place chicken in single layer in the bag. Combine flour, soy sauce and apple juice in liquid measuring cup; beat with fork until smooth. Pour over chicken. Top with onion rings. Layer cabbage wedges in center of chicken. Top with remaining vegetables. Close bag with nylon tie; make 6 half-inch slits in top. Microwave at High (100 percent) 18-20 minutes or until chicken tests done, turning dish once.

About Oriental Chicken Bake

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy