ORIENTAL CHICKEN

By jarren

Serve with rice, steamed or broiled baby carrots, broccoli spears or a favourite salad. The topping ingredients turn into a mahogany colour sauce.

Ingredients

• Sauce:
• 6 to 9 chicken pieces (boneless, skinless chicken breasts or bone-in parts)
• 1/2 cup (125 mL) all purpose flour
• 1/2 teaspoon (2mL) salt
• 1/2 teaspoon (2mL) paprika
• 1/4 teaspoon (1mL) pepper
• Oil for frying
• 8 ounce (250 mL) jar peach jam
• 1/2 cup (125 mL) chopped onion
• 1/2 cup (125 mL) barbecue sauce
• 2 tablespoons (25 mL) soy sauce
• 1 medium-size green pepper, cut into strips

Details

Servings 6

Preparation

Step 1

Wipe off chicken pieces. Mix flour, salt, paprika, and pepper in a shallow plate. Coat chicken with seasoned flour on all sides.

Preheat oven to 350*F (180*C). Heat a wide skillet until sizzling with a little oil for frying. Brown chicken on both sides. Meanwhile, combine sauce ingredients. When chicken is golden on both sides, arrange in a 9x13 inch/3.5 L baking pan. Pour sauce over top. Bake, uncovered, for 40 minutes or until chicken is cooked. (If using a glass baker, reduce heat by 15*F.) Add green pepper strips and bake another 5 to 10 minutes. If using breasts, decrease baking time to 25 minutes and top with pepper strips for 10 more minutes.