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    You are in: Home / Recipes / Chinese Chicken Recipe
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    Chinese Chicken

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 10, 2008

      This is awesome. The whole family loved it. I followed the recipe exactly as written other then I used splenda instead of sugar as that is all I buy. I also used light soy sauce. I used 2 bone in chicken breasts. Next time I would use boneless chicken as I think it would be even better. I made this on the grill. This will be made a lot more.

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    • on November 07, 2007

      This is good eating Fairy Godmother. I made it exactly as the recipe called for and it was great. I cooked it 30 min. covered and 30 min. uncovered and it was very tender and infused with flavor. My DW liked it also. I served it with store bought stir fry veggies and some Kikkoman stir fry sauce in the bottle. (I won't do that again.) I will use some of the stir fry sauce recipes from zaar. This was very good and I will use the recipe again. Thanks for posting it. GemBob

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    • on September 21, 2007

      I was really drawn to Parsley's picture of this recipe... it looks so juicy! I also used boneless, skinless chicken thighs and only 2 TBS of sugar and some prepared mustard since I was out of dry mustard. Otherwise, I followed the recipe as written. I baked it for 30 minutes at 350F ( only an educated guess since there was no temperature given!) and did not have to baste the chicken since there was plenty of liquid in the pot. I just flipped over all the pieces. I cooked it for about another 20 minutes and it turned out so juicy and flavorful... I am glad I only used the 2 TBS of sugar as it was just the right amount of sweetness for us. I really liked the ginger in the background... I served it with Microwave Fried Rice, but I think next time I will serve it with Jasmine rice so I can pour some of the savory sauce over it... Thanks for a great recipe!!!

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    • on September 20, 2007

      My family really enjoyed this recipe. I done this as an OAMC dump recipe. I put chicken in freezer bag with marinade and froze. Thawed out and baked in oven 350 degrees for 45 minutes. Because I used Skinless thigh meat. Very good I will be making this again. Thanks for sharing fairy god mother.

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    • on February 04, 2007

      This was better than the way they make it in Chinatown. I used a 3-lb chicken and let it marinate in a freezer bag with all the ingredients for a couple hours first. I slightly reduced the ginger and mustard and omitted the onion powder because I didn't have any, but it still worked great! Thanks Fairy Godmother for this great recipe!

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    • on April 29, 2006

      This seems way to easy to be soooo delicious! I used boneless, skinless thighs, and they were out of this world! I made it just as written, using reduced-sodium soy sauce and fresh garlic. Despite the amount of sugar, it's not too sweet; it's a perfect balance of sweetness with the other flavors. There's no mention of baking temp, so I set it at 350, and the timing was perfect. I will make this again, and next time I'm going to marinate it in the sauce first....mmmmmmm. Thanx FairyGodmother!

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    Nutritional Facts for Chinese Chicken

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 784.3
     
    Calories from Fat 369
    47%
    Total Fat 41.0 g
    63%
    Saturated Fat 11.4 g
    57%
    Cholesterol 264.3 mg
    88%
    Sodium 1585.9 mg
    66%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 12.9 g
    51%
    Protein 84.6 g
    169%

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