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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay the red pepper strips in bottom of a 13 x 9-inch oven proof dish and deposit the breasts on top. | 2. In a bowl mix orange juice, lemon juice, paprika, ginger, nutmeg, and salt; lay mixture over chicken. | 3. Put dish in preheated oven at 350°F for 45-55 minutes; baste it from time to time. | 4. Take out the chicken. | 5. Drain it well; keep aside in a warm dish. | 6. Mix corn starch and water, on stove top. Bring to a boil the juice; pour in the cornstarch little by little until you get the desire thickness (about like half and half or thicker). | 7. Dress the plate with 1 breast and a few pepper strips. | 8. Cover with sauce and orange zest on top. | 9. This can be served with some rice on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	8			6241.4384	0.0	756.5930000000001	335.6588
red bell pepper	1		seeded cut	-	-	-	-
orange juice concentrate	1	can		138.1259	31.6196	2.2399	0.22399999999999998
liquid honey	1/2	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
ginger	1/4	teaspoon		0.4	0.0888	0.0091	0.0038
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cold water	2	tablespoons		0.0	0.0	0.0	0.0
orange	1		cut	1.7625	0.4406	0.0352	0.0045
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.