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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 4 |
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Directions: Drain 1 can peached, reserving liquid; set aside. In large skillet, brown chicken in vegetable oil. Combine reserved peach liquid, frozen orange juice concentrated, thawed, malt vinegar, brown sugar, basil leaves, salt, ground cloves, ground cinnamon, and pepper; pour over chicken. Cover; simmer 25 to 3, or until chicken is cooked. Add peaches; heat. Combine cornstarch and water; stir into sauce. Heat, stirring until sauce is thickened. Serve chicken and sauce over rice.
| Ingredients:
39/2500 Quart(s) vegetable oil
2 1/2 Pound(s) chicken breast
16 canned peaches
1/4 thawed orange juice concentrate
1/4 malt vinegar
163/5000 Pound(s) brown sugar
1 dried basil
1/12 Ounce(s) salt
417/10000 Ounce(s) ground cloves
417/10000 Ounce(s) ground cinnamon
1/8 Teaspoon(s) pepper
163/2500 Pound(s) corn starch
1/8 Cup(s) water |
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