Oriental Baked Chicken

From: Bullscreeker

On Oct 26, 2009

This was okay. The sauce wasn't quite what I was expecting, but I served it over rice and everyone liked it okay.

From: Heaven's Kitchen

On Mar 14, 2009

I would probably rate this 3 stars on taste, but it earned another star due to the ease of preparation and the fact that one of my kids asked if I would make it again sometime. (My other kids weren't as crazy about it, but thought it was okay.) The chicken was definitely moist and juicy. I used split chicken breasts with the skin on. To me, the sauce was a little salty. It probably would have been better if I'd used a light soy sauce. Overall, it was a quick and easy dinner that I would describe as adult-friendly kid food. (I think it's the processed flavor and saltiness of the tomato soup that makes me think of it that way.)

From: dale!

On May 24, 2002

This was just packed with flavour. I was licking up the leftover sauce, not a pretty sight but it was so delicious! I used skinless chicken breasts. I didn't bake them first, but just put them in raw, into a casserole dish with the sauce. I then baked the whole lot together for about 50 minutes. I used a heaped teaspoon each of grated fresh ginger and crushed garlic instead of the powders. The chicken was very tender and tasty. I served it over rice with some green beans. I also liked that this recipe uses ingredients that I always have on hand so I will be making this again for sure.

From: Jennifer Wood

On Sep 13, 2003

A very simple and yummy chicken recipe! I followed the recipe exactly the first time and used the crockpot the second time. Both were good but I prefer the oven method. The sauce is great over rice!