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Categories:
all-purpose salt chicken vegetable oil onion carrots sweet green pepper orange juice soy sauce cornstarch garlic
Viewed: 18 - Published at: 2 years agoIngredients
- 1/4 cup all-purpose flour
- 1/2 tsp. each salt and pepper
- 8 chicken drumsticks, skinned
- 2 tbsp. vegetable oil
- 1 onion, cut into wedges
- 2 carrots, cut into chunks
- 1 sweet green pepper, cut into chunks
- 1/2 cup orange juice
- 1/4 cup SPLENDA No Calorie Sweetener, Granulated
- 1/4 cup each soy sauce and tomato paste
- 1 tbsp. cornstarch
- 3 cloves garlic, minced
Method
- In shallow dish, combine flour, salt and pepper; coat chicken in mixture.
- In shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken.
- Remove to plate.
- Add remaining oil to pan; saute onion, carrots and green pepper until tender, about 5 minutes.
- Return chicken to pan.
- Whisk orange juice, 1/2 cup (125 mL) water, SPLENDA Granulated, soy sauce, tomato paste, cornstarch and garlic; add to pan and bring to boil.
- Reduce heat, cover and simmer for 40 minutes or until juices run clear when chicken is pierced.
- Serves 4.
- Canadian Living Test Kitchen
