Ingredients
4lb Boneless, skinless chicken breasts
Flour & seasonings for breading
(I used garlic salt, asian seasoning, curry and pepper)
Eggs for batter
Sauce
1 can orange juice concentrate (the type of orange juice you pick will affect the flavor)
1 Tbs corn starch mixed with 1 cup cold water, to disolve
1 Can pineapple chunks (add the pineapple to the veggies below, the juice to the sauce mis)
3 Tbs Soy Sauce
1 packet onion soup mix
2 peppers
4 carrots
(other veggies as desired)
Cut chicken breasts into bite-sized pieces. Dip in egg wash and then in flour mixture. I put them in our deep fryer for 2-3 minutes to brown them up as I have found that it allows the batter to stick better, but you can pan fry in vegetable oil or Crisco. Fry and allow to cool on plate with paper towel, pat to remove excess oil.
For a healthier (*patooie*) version, you can skip the breading, and just bake with the chicken.
Slice peppers, carrots and other desired vegetables (mushrooms, water chestnuts, celery, etc) and toss with chicken pieces and place in 9x13 pan that is sprayed with non-stick spray.
Mix sauce ingredients in small bowl. Pour over chicken and veggies, cook at 350 for 45 min to an hour, depending on how thick your pieces of chicken are. Serve over rice.
Enjoy!
