Mandarin Chicken Recipe

Ingredients

• 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 soy sauce
• 1/4 cup orange juice concentrate
• 2 teaspoons salt
• 2 teaspoons ground mustard
• 1 teaspoon garlic salt
• 1 teaspoon ground ginger
• 1 teaspoon pepper
• 3 tablespoons cornstarch
• 1/2 cup cold water
• 1 can (11 ounces) mandarin oranges, drained
• 1/2 cup whole pitted ripe olives
• 2 tablespoons chopped green pepper
• Hot cooked rice

Directions

• In a large bowl, combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, salt, mustard, garlic salt, ginger and pepper. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade from chicken. Place chicken in a 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear.
• Combine cornstarch and cold water until smooth; gradually stir into chicken mixture. Add the oranges, olives and green pepper. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice. Yield: 4-6 servings.

Mandarin Chicken published in Quick Cooking July/August 1998, p21