I am still alive, LOL... just not cooking this week following my surgery last week. Tonight, though, I'm hungry for this Oriental Baked Chicken that we just tried two weeks ago for the first time. I'm going to pop it in the crockpot this afternoon for about four hours and see how that works out rather than baking it in the oven.
Oriental Baked Chicken
1 can tomato soup
3 tablespoons vinegar (I use red wine vinegar.)
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1 lb chicken parts (The original recipe calls for two pounds, but one pound of chicken tenders is plenty to feed my family and have lots of extra yummy sauce for our rice.)
Combine all except chicken. Spray a casserole dish with cooking spray and arrange chicken pieces. Cover with sauce. Cover with foil and bake at 375 for 45-60 minutes, or until juices run clear.
UPDATED TO ANSWER QUESTIONS: It worked OK in the crockpot, but I definitely like it better baked. The sauce stayed very thin... it probably could have been thickened with cornstarch, but I didn't try that. The baked version gets my vote. And no, I don't add water chesnuts to my rice, but I'm sure you could! :)
The sauce is great served over rice. Last time I served this with rice, spring mixed veggies, and pineapple chunks-- and I'll probably do the same tonight! :)
P.S. In case you missed the announcement at the top, this blog is PINK for Breast Cancer Awareness month!
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3 comments:
That sounds good! I'm curious how it turns out in the crockpot. :)
Oh! Do you add water chestnuts to your rice? Oh! That's what I want right now. lol
Let me know how the crocpot version turns out! Also great to see your pink blog. We just lost our Congresswoman (Jo Ann Davis) in a valiant fight with breast cancer. I think I'll do a pink post! Thanks for the inspiration!
i wanna hear how the crock pot turns out too, but it looks like it would be pretty easy in the oven too. i'll have to give it a try.
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