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Oriental Chicken |
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Serves: 8 Print this Recipe1 whole chicken 2 tablespoons lemon juice Salt and pepper 3 teaspoons cornstarch 1 cup chicken stock, divided 2 tablespoons soy sauce 1 cup pineapple chunks, drained 2 tablespoons almonds, blanched and toasted Cut chicken into pieces. Sprinkle with lemon juice, salt, and pepper. Place in baking dish; bake at 350°F for 35 minutes until brown and tender. Mix cornstarch and enough stock to form a smooth paste. Heat balance of stock with soy sauce; add cornstarch mixture. Stir well; simmer for 10 minutes. Add pineapple chunks; cook for a few minutes longer; pour over chicken. Sprinkle with almonds. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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