Heidis Orange Chicken Recipes

Steps:

• Preheat oven to 350.
• Mix first three ingredients together and pour over frozen chicken.
• Cover with foil and bake for 45 min. Make sure the chicken is done with a thermometer.
• You may also pour over chicken breasts and cook until chicken is done.
• Eat over white rice and enjoy!!!!

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Steps:

• 1. Combine soup and soup mix in medium bowl, mix well. Layer chicken breasts with soup mixture in slow cooker. Sprinkle with bacon. Cover cook on high 4 hours or low for 8 hours. 2. During last hour of cooking, stir in sour cream.