Total Time
55mins
Prep 15 mins
Cook 40 mins

From Company's Coming cookbook. I've adjusted the recipe for 2 servings. This is a thin sauce but so tasty spooned over the chicken and mashed potatoes. Prep time does not include marinating. Easily doubled.

Ingredients Nutrition

Directions

  1. Arrange chicken in dish just big enough to hold 2 breasts flat.
  2. Mix remaining ingredients well.
  3. Spoon over chicken, cover and marinate in fridge at least 1 hour.
  4. Turn chicken over and marinate at least 1 more hour.
  5. Bake, covered at 375* for 20 minutes.
  6. Baste chicken and bake uncovered for about 20 more minutes or until tender.
Most Helpful

Love this recipe - I've been making it for years. I usually double the sauce and put a 1/2 cup aside. Whisk in a tbsp of corn starch to the remaining sauce and pour over chicken for the last 15-20 mins of cook time to thicken.

5 5

I retried this recipe again, but this time I quadrupled the sauce and after it was done, I cut the chicken into bite sized pieces and served it over white rice... delicious!

4 5

I made the recipe as instructed but needed to spice it up a bit (we're kinda spicy people by nature) so I added 1 tbsp of ground ginger, 2 cloves minced garlic, 1/2 tsp brown sugar, 1/4 cup boiling water and a little more soy sauce then the recipe listed. I marinated the chicken in a zip-lock back for roughly 2 hours. I grilled the chicken (rather then baking) and coated them with sauce as frequently as needed. I served the chicken with a mixed vegetable fried rice. My husband and I thought it was absolutely delicious and I know I will be using this recipe again & again. I promise to post a photo of your Cantonese Chicken as soon as I am able. Thank you Dorel for posting this recipe. Kindest regards, Carla