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“Delicious, aromatic, quick and easy. This came from Taste Of Home Cooking For 2. I have not tried this posting for safe keeping.”
1hr 5mins

Ingredients Nutrition


  1. Place chicken in an 11x7x2"-inch baking pan lined with heavy-duty foil. In a small bowl, whisk the salad dressing, soy sauce, bouillon, garlic powder, ginger, and chili powder. Brush over chicken. Sprinkle with onion.
  2. Drain oranges, reserving juice; set oranges aside. Pour 1/4 cup of the reserved juice around chicken. Cover and bake at 350 for 25 minutes. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180.
  3. In a small saucepan, combine the cornstarch and water until smooth. Stir in pan drippings and remaining reserved juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges; cook 1 minute longer or until heated through. Serve sauce over chicken and rice.

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