RCI-MT.004.0612.001
Oriental Chicken
Oriental Chicken from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- fresh Mushrooms1 cupsliced
- carrot3/4 cupshredded
- green onions3 unitbias-sliced into 1-inch length
- Wheat bread4 wholecut into 1/2 inch cubes then toasted (about 3 cups)
- 8-oz can water chesnuts1/2 unitdrained and chopped (about 1/2 cup)
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 1/4 tsp
- 1 dash
- 1/2 cup
- -lb broiler-fryer Chicken1 3 unit
Method
1
Preheat oven to 375°F. Cut chicken into serving pieces (breasts, thighs, drumsticks, and wings), then pat dry with paper towels.
2
Heat cooking oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown chicken pieces on all sides until golden, about 3-4 minutes per side.
3
Transfer browned chicken to a large baking dish. Sprinkle evenly with garlic powder and ground ginger.
4
In a small bowl, whisk together soy sauce, dry sherry, and chicken broth until well combined.
5
Pour soy sauce mixture over the chicken in the baking dish, coating all pieces evenly.
2 minutes
6
Cover the baking dish with foil and bake at 375°F for 30 minutes, or until chicken is nearly cooked through.
7
Remove foil and scatter sliced mushrooms, shredded carrot, and chopped water chestnuts over the chicken pieces.
8
Return to oven and bake uncovered for 10-12 minutes until chicken is fully cooked and vegetables are tender.
9
Remove from oven and scatter toasted bread cubes and bias-sliced green onions over the top just before serving.