Orange Chicken with Carrots
|Frying chicken||3 1⁄2 Pound, cut into pieces and skinned (1 Piece)|
|Carrots||6 Medium, cut diagonally into 1/2-inch slices|
|Frozen orange juice concentrate||6 Ounce, thawed (1 Can)|
|White pepper||1⁄8 Teaspoon|
|Chopped green onions||1⁄4 Cup (4 tbs) (Including Tops)|
Arrange chicken (place breasts bony side down) in a 9 by 13-inch baking dish; scatter carrots over top.
Combine orange juice concentrate, cornstarch, salt, and pepper; spoon over carrots and chicken.
Bake, covered, in a 375° oven for 40 minutes.
Remove from oven and baste with pan juices; sprinkle with onions.
Cover again and return to oven for 15 more minutes or until meat near thighbone is no longer pink when slashed.
Serving size: Complete recipe
Calories 4004 Calories from Fat 2165
% Daily Value*
Total Fat 240 g369.3%
Saturated Fat 68.6 g342.8%
Trans Fat 0 g
Cholesterol 1190.6 mg396.9%
Sodium 2337.3 mg97.4%
Total Carbohydrates 142 g47.4%
Dietary Fiber 12.4 g49.4%
Sugars 92.1 g
Protein 303 g605.1%
Vitamin A 1305.5% Vitamin C 114.8%
Calcium 32.7% Iron 91.9%
*Based on a 2000 Calorie diet