Orange Walnut Chicken Recipe
Ingredients
| 4 servings rice | ||
| 6 oz. frozen concentrated orange juice, thawed | ||
| Water | 3/4 Cup (16 tbs), divided | |
| Poultry seasoning | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Fryer chicken | 4 Pound | |
| Cornstarch | 2 Tablespoon | |
| 1/4 cup chopped green onions | ||
| Walnut halves | 1/2 Cup (16 tbs) | |
Directions
Cook rice conventionally while microwaving chicken.
Combine orange juice, 1/2 cup water, poultry seasoning and salt in 2-cup measure.
Arrange chicken in 12x8-in baking dish with meatiest portions to the outside.
Pour orange sauce over chicken; cover with wax paper.
Microwave at High 15 to 20 minutes or until chicken is tender, turning less cooked portions to outside after half the cooking time.
Combine 1/4 cup water and cornstarch in 1-cup measure.
Remove chicken to serving platter.
Skim fat, if needed.
Gradually stir cornstarch mixture, green onions and walnuts into sauce.
Microwave at High 2 minutes, or until thickened, stirring after 1 minute.
Pour sauce over chicken.
Combine orange juice, 1/2 cup water, poultry seasoning and salt in 2-cup measure.
Arrange chicken in 12x8-in baking dish with meatiest portions to the outside.
Pour orange sauce over chicken; cover with wax paper.
Microwave at High 15 to 20 minutes or until chicken is tender, turning less cooked portions to outside after half the cooking time.
Combine 1/4 cup water and cornstarch in 1-cup measure.
Remove chicken to serving platter.
Skim fat, if needed.
Gradually stir cornstarch mixture, green onions and walnuts into sauce.
Microwave at High 2 minutes, or until thickened, stirring after 1 minute.
Pour sauce over chicken.
Chef
