Oriental Chicken Breasts
Kristina
A Stewart family favorite
ingredients
Chicken- Chicken
- Corn Starch
- Egg
- Oil
- Garlic Salt
- 3/4 cup sugar
- 1/4 cup pineapple juice
- 3 tablespoons ketchup
- 1/2 cup red wine vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- 1 pkg. MJB white and wilb herb rice, cooked as directed
- 2 cups cooked white rice (can use minute rice)
- 1 medium onion, chopped fine
- 2 cups super fine chopped celery
- 1/2 cube melted margarine
- 1/4 cup parsley
- 1 raw carrot, finely grated
directions
Chicken and Sauce
- 1
Use skinless, boneless chicken. Cut breasts in halves or in fingers. Rinse, trim and dry.
- 2
Shake chicken in corn starch (in a plastic bag), then dip in egg, then fry in hot oil to form a light batter coating. Shake each side with garlic salt as you fry.
- 3
Mix sauce ingredients and heat. Put chicken in dripper pan and pour sauce over. Bake at 370 for 30 minutes.
Yummy Rice
Saute onion and celery in melted margarine. Mix rice and sauteed onion and celery. Add parsley and carrot.
notes
Ash likes to double the sauce, and doesn't like to make the Yummy Rice, just plain rice will do.
Source: Ash
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