Oriental chicken

Item required

21/2 to 3-lb. frying chicken, cut up
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth or bouillon*
1/4 cup soy sauce
1 medium onion, cut into wedges
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons water
3/4 cup (5-oz. can) drained bamboo shoots 2/3 cup (5-oz. can) drained and sliced water chestnuts

Setting: HIGH

1.    Cut larger pieces of chicken in half for uniform size. In 2-quart (12 x 7) glass baking dish, combine salt, pepper, chicken broth, soy sauce and onion. Place chicken in dish, skin side down: cover.
2.    MICROWAVE for 30 to 32 MINUTES, turning chicken over once. Remove chicken to serving plat¬te r.
3.    Combine cornstarch, sugar and water. Add to juices; cover.
4.    MICROWAVE for 11/2 to 2 MINUTES, stirring once. Add bamboo shoots and water chestnuts.
5.    MICROWAVE for 2 to 3 MINUTES or until hot, stirring once. Serve over rice along with chicken. 4 to 6 Servings

TIP *For bouillon you can add 1 chicken bouillon cube or 1/2 teaspoon instant chicken bouillon to 1/2 cup water.

Microwave Recipes : More Recipes At  Microwave Cookbook

Easy Chicken Recipes : Easy Chicken Recipes At Microwave Blog 

Posted in: