45 Reviews of Oriental Baked Chicken

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!

From: Manda

On Jul 10, 2003

YUMMY, YUMMY!!! It was too hot to turn on the oven, so I used the crockpot. I used about 1 1/2 lbs. of boneless, skinless chicken breast, cut into pieces, threw in a bag of frozen oriental mixed vegetables, a can of sliced water chestnuts, and poured the sauce over top. Cooked on high for an hour, then turned it to low for about 2 hours. I did add a little water (about 1/2 c.) and used fresh garlic. I had the meal in the crockpot in about 10 minutes max., cooked some rice...so simple and ABSOLUTELY AWESOME!!! The sauce is just out of this world!! Thanks so much Nancy! ~Manda

From: Tebo

On Oct 4, 2005

This was just excellent. . . as several before have attested to!! Sauce was great. I used bone in / skin on breasts. I, too, cooked the breasts in the sauce and I doubled the sauce. The company loved it. Thanks Nancy.

From: Kree

On Jan 7, 2004

This dish was simple to make and tasted fantastic! No one would ever guess how easy it is. I used boneless, skinless breasts and Imagine Foods organic tomato soup. I also took the advice of other reviewers and poured the sauce over the top right away, and after 50 minutes the breasts were tender and scrumptious. I'll definitely be making this again soon!

From: AmyMCGS

On Sep 24, 2007

Loved it! I only used one pound of chicken tenders, so we had plenty of delicious sauce. If I did the full two pounds of chicken, I'd probably double the sauce- but that's personal preference. I served this with rice, spring mix veggies, and pineapple chunks. My husband and 4 year-old both enjoyed it, too. Thanks for sharing!

From: Emjay99

On Jan 11, 2004

My husband and 13 year old son snacked on the leftovers 3 hours after supper time until they were gone! Tastes just like chinese restaurant style sauce. Definitely a keeper - so simple and tasty great for a week day supper. I doubled the garlic powder and ginger used rice vinegar, and browned the chicken first. Really good - thanks very much!

From: PhylPhyl

On Feb 24, 2004

We tried this recipe for dinner last night. These are ingredients we always have on hand, so it was easy to throw together. I had other things that had to be done while this was baking, so I poured the sauce over the chicken, put the cover on the casserole dish and put it in the oven and set the timer for 60 minutes. Again, the taste was great, but I think I'll cut the baking time down to 45 or 50 minutes next time. The chicken was a little dry (I always used boneless, skinless chicken, so that may have made a difference in the baking tmie), wo we cut the chicken up a little and poured the sauce over it. Since I didn't have much time, I simply served this with a lettuce salad and some leftover homemade bread. I will definitely make this one again but cut the baking time. Thanks for sharing such an easy recipe that's easy to fit into a busy schedule!

From: Mermaid

On Sep 3, 2003

This was delicious. I followed Dale's advice and poured the sauce over the raw chicken and baked for 50 minutes. We all loved the tangy sauce - I used a bit more soy sauce and garlic powder. Thanks for posting. I will definitely make this again as I know I will always have all the ingredients.

From: Alexia & Victor

On Jun 10, 2003

Well, my husband and I just finished eating this delicious dish and I gotta say, MMmmmmmm!! It's so simple and no-fuss that my hubby's making it next time. Although I didn't really find anything "oriental" about the flavour, it did pack a finger-lickin' punch! More of a sweet & sour zing, I guess. For our upcoming barbecue, we're going to try the sauce on some ribs.