01 May 2010

Oriental Orange Chicken

4 chicken breasts, cut into strips (or you can use chicken tenders)
2 tsp. garlic salt
1 c. cornstarch
2 eggs, beaten
½ c. vegetable oil

Mix together salt and cornstarch. Dip chicken in cornstarch, then in beaten eggs. Fry in oil on medium heat until lightly browned. Place in casserole dish.

¾ c. sugar
½ c. red wine vinegar
¼ c. pineapple juice
3 T. catsup
1 T. soy sauce

Heat sauce ingredients on low; pour over chicken. Bake at 350 for 45 min. to 1 hour, turning over half way. Serve with rice.

* I usually double the sauce*

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