Orange Chicken

4 boneless, skinless chicken breasts cut into bite-size pieces
3/4 cup flour
1 teaspoon salt, pepper and paprika
1/4-1/2 cup oil

1 can cream of chicken soup
1 can milk (or water)
6 oz frozen orange juice
1 teaspoon ginger
1/2 teaspoon salt and pepper
sprinkle of nutmeg

Place chicken in plastic bag. Put flour, salt, pepper and paprika in the bag also. Shake the chicken until coated and then brown in the hot oil. (I skipped this part because I did not want a fried version of the recipe. Instead, I put a small amount of oil in a pan and cooked the chicken with the seasoning (omitting the flour).) Place the cooked chicken in a 9x13 pan. Combine the rest of the ingrediants in a bowl and pour over the chicken. Bake at 325 for about 30 minutes. If you are using bone-in chicken, bake for about 45 minutes. Serve with rice.

Since I have not made orange chicken before, I cannot compare it to anything but from a restaurant, but I think I did pretty good. I added some orange zest to the cream of chicken mixture and it helped give it a more orange bite. I only did two pieces of chicken and so there was a lot more sauce. This sauce was good over the rice we had and the leftovers were fantastic over baked potatoes the next day.

I think there is a better orange chicken recipe out there without needing to fry the chicken. If anyone has one let me know.

I would rate this about a 6.