Monday, April 28, 2008

Chinese Chicken

I could have sworn I'd posted this one too. But I guess not. I am making this tonight. This is from our HP ward cookbook, submitted by Tara B. You can use a whole chicken cut up, or boneless skinless chicken breasts.

1/2 c. soy sauce
1/2 c. brown sugar
1/2 c. margarine
1/4 c. water
1/2 tsp. dry mustard

Whole fryer chicken

In a small sauce pan, combine ingredients, mix well. Cook for 5 minutes over medium heat. Let cool for 3-4 minutes. Pour into 9x13 baking dish. Place skinned chicken, breast side down in sauce. Bake 45 minutes to 1 hour at 350 F.

So easy, so good. It goes great with streamed rice or fried rice.

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