Mandarin Chicken
1 broiler/fryer chicken--3 to 3-1/2 pounds--cut up and skin removed
2 cups water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup low sodium soy sauce
1/4 cup frozen orange juice concentrate
2 teaspoons ground mustard
2 teaspoons salt -- optional
1 teaspoon pepper
1 teaspoon ground ginger
1 teaspoon garlic powder
3 tablespoons cornstarch
1/2 cup cold water
11 ounces mandarin oranges -- drained
1/2 cup whole pitted ripe olives
2 tablespoons chopped green pepper
hot cooked rice
Place chicken in a large resealable plastic bag or glass dish. In a bowl, combine water, ketchup, brown sugar, soy sauce, orange juice concentrate, mustard, salt, pepper, ginger and garlic salt. Pour half over the chicken. Cover chicken and remaining marinade; refrigerate for 8 hours or overnight. Drain chicken, discarding marinade. Place chicken in a slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours. Combine cornstarch and cold water until smooth; stir into the chicken mixture. Add oranges, olives and green pepper. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice.
Yield: 4-6 servings
Submitted by Tae Bo Master
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