Originally published as Slow-Cooked Orange Chicken in Reminisce May/June 1999, p45 I CREATED this recipe in an effort to prepare a dish lower in calories and fat. Everyone likes the taste, including my grandchildren. A hint of orange gives the chicken a delicious flavor. This is a favorite of mine. It travels well, and I often take it to potluck suppers. -Nancy Wit, Fremont, Nebraska
Category: Main Dish
Cuisine: not set
1 broiler/fryer chicken cut up and skin removed
3 cups orange juice
1 cup celery chopped
1 cup green pepper chopped
4 ounces mushroom stems and pieces drained
4 teaspoons dried minced onion
1 tablespoon fresh parsley minced, or 1 teaspoon dried parsley flakes
1/2 teaspoon salt optional
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice optional
Additional minced fresh parsley optional
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)