Orange Chicken: Difference between revisions
New page: *6 chicken bouillon cubes *4 1/2 c water *12 oz frozen orange juice *2 t Fines Herbs (equal parts parsley, tarragon, basil, thyme, and chives) *4 T cornstarch *4 chicken breasts, cooked an... |
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Combine the sauce, chicken, and noodles. Bake in a greased 9 x 13 pan, at 350 F for 20-30 minutes. Top with cheese, bake an additional 5 minutes. | Combine the sauce, chicken, and noodles. Bake in a greased 9 x 13 pan, at 350 F for 20-30 minutes. Top with cheese, bake an additional 5 minutes. | ||
[[category:Desserts]] | |||
Revision as of 02:06, 16 August 2009
- 6 chicken bouillon cubes
- 4 1/2 c water
- 12 oz frozen orange juice
- 2 t Fines Herbs (equal parts parsley, tarragon, basil, thyme, and chives)
- 4 T cornstarch
- 4 chicken breasts, cooked and diced (best when stir-fried with soy sauce)
- 2 8 oz bags of egg noodles, cooked and drained
- shredded Monterrey Jack cheese
Heat the water, bouillon, orange juice, and herb and bring to a boil. Thicken with cornstarch.
Combine the sauce, chicken, and noodles. Bake in a greased 9 x 13 pan, at 350 F for 20-30 minutes. Top with cheese, bake an additional 5 minutes.