This gem was passed along to me years ago by my mother-in-law. If you are pressed for time, it’s perfect. I throw it together in the morning and put it in the oven just before dinner-time. It’s always a winner.
Ingredients:
1/2 c. soy sauce
1/2 c. orange juice
2 T. sesame oil
2 T. finely minced ginger
3 cloves garlic, minced
1 T. brown sugar
1/4 t. pepper
anywhere from 4 to 10 chicken breasts
1 lb. bag of baby carrots
cooked rice
chopped green onions
Preheat the oven to 400F. Combine soy sauce, oj, sesame oil, ginger, garlic, brown sugar and pepper in a medium bowl and stir until blended. Add chicken breasts, turning to coat with the mixture before placing them in a lasagna tray. Add carrots to sauce, stirring to coat before arranging them around the chicken breasts. Pour the remaining sauce over top.
Bake uncovered for 1 hour, turning chicken at the half-way mark. Before serving, sprinkle cooked chicken and carrots with sliced green onions. Serve over a bed of rice.