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Orange Chicken with Carrots

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Ingredients
  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)
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Chopped green onions 1⁄4 Cup (4 tbs) (Including Tops)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes

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4.14706
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Orange Chicken With Carrots Recipe