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Orange Chicken with Carrots Recipe
|Frying chicken||3 1⁄2 Pound, cut into pieces and skinned (1 Piece)|
|Carrots||6 Medium, cut diagonally into 1/2-inch slices|
|Frozen orange juice concentrate||6 Ounce, thawed (1 Can)|
|White pepper||1⁄8 Teaspoon|
|Chopped green onions||1⁄4 Cup (4 tbs) (Including Tops)|
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
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.