Orange Chicken with Carrots Recipe

Summary

Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Frying chicken3 1⁄2 Pound, cut into pieces and skinned (1 Piece)
 Carrots6 Medium, cut diagonally into 1/2-inch slices
 Frozen orange juice concentrate6 Ounce, thawed (1 Can)
 Cornstarch2 Tablespoon
 Salt1⁄2 Teaspoon
 White pepper1⁄8 Teaspoon
 Chopped green onions1⁄4 Cup (4 tbs) (Including Tops)

Nutrition Facts

Serving size: Complete recipe

Calories 4083 Calories from Fat 2151

% Daily Value*

Total Fat 239 g367.8%

Saturated Fat 71.6 g358%

Trans Fat 0 g

Cholesterol 1190.7 mg

Sodium 2337.5 mg97.4%

Total Carbohydrates 142 g47.4%

Dietary Fiber 12.4 g49.4%

Sugars 92.1 g

Protein 309 g617.8%

Vitamin A 1261% Vitamin C 72.5%

Calcium 15.3% Iron 12.5%

*Based on a 2000 Calorie diet

Directions

Arrange chicken (place breasts bony side down) in a 9 by 13-inch baking dish; scatter carrots over top.
Combine orange juice concentrate, cornstarch, salt, and pepper; spoon over carrots and chicken.
Bake, covered, in a 375° oven for 40 minutes.
Remove from oven and baste with pan juices; sprinkle with onions.
Cover again and return to oven for 15 more minutes or until meat near thighbone is no longer pink when slashed.
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