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Orange Chicken
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If you're squeamish about cutting a chicken, you can always buy it already cut at the grocery store, though you will pay more per pound.
1 4-pound chicken, cut into quarters
1 tsp. dried oregano
1/4 tsp. ground ginger
1 clove garlic, minced
1/4 cup reduced-sodium soy sauce
½ cup orange juice
½ tsp. corn starch
1 orange, cut into slices
1/4 cup onion, thinly sliced
Preheat oven to 350 degrees. Cut chicken into quarters. In a 1-quart saucepan, combine oregano, ginger, garlic, soy sauce, orange juice, and corn starch. Heat until corn starch is incorporated and sauce thickens slightly. Set aside. Gently separate the skin from the chicken and place one orange slice under the skin. Place chicken in a 9x13 glass baking dish. Place sliced onion on top of the chicken pieces, then cover with the sauce. Cover the dish with aluminum foil. Bake for approximately one hour, or until chicken is done. Serve with rice.
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