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Craig and Friend's Favorite Chinese Chicken

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 ounces prepared orange juice
  • 1/2 bottle soy sauce (12 ounces), divided
  • 4-6 chicken breasts
  • 3 carrots
  • 2 bell peppers of your choice
  • 1 small onion
  • 1 can water chestnuts (optional)
  • 1 can frozen orange juice
  • 1/2 cup sugar or sugar substitute
  • 1 small piece (2 oz.) ginger (optional)
  • 4 cups of rice, or 1 package udon noodles (Japanese noodles)
  • 4 tablespoons oil, divided
make it
Put prepared orange juice, 6 ounces of soy sauce and thawed chicken breast in container and cover. Prepare carrots, peppers, onions, and water chestnuts into strips in another bowl.

Preheat oven to 350. In a sauce pan put frozen orange juice, the rest of the soy sauce, sugar, and ginger. Cook on stovetop over medium heat, watching to make sure it does not boil over.

Cut chicken into 1 inch cubes, and put into a skillet or wok with 2 tablespoons of oil and half of the marinade, cook until there is no pink. Put chicken on a foil lined cookie sheet, or non stick pan, and pour 3/4 of the glaze covering all the chicken. Bake for 5-10 minutes until bubbly.

Start water for rice/noodles. In the same skillet or wok add the last two tablespoons of oil, and cook all the vegetables for 5 minutes. Add rice or noodles once the water is boiling and follow cooking instructions on box.

Once the rice and veggies are done, take the chicken and the rest of the sauce and veggies put in skillet and toss. Plate rice or noodles, and put the chicken and veggies on top.
I like to use a peeler to make carrots strips. Serve with salad.

Also feel free to use your family’s favorite veggies or frozen pre cut.

If you have the time marinating the chicken during the day about 8 hrs adds a richer fuller flavor.
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