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Savory Mandarin Orange Chicken Recipe

Savory Mandarin Orange Chicken Recipe photo by Taste of Home

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"I came up with this aromatic dish one day when I wanted something delicious that was also quick and easy," Gloria Warczak writes from Cedarburg, Wisconsin. "The orange flavor reminds me of the South Sea islands."

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Savory Mandarin Orange Chicken Recipe

Prep: 20 min. Bake: 45 min.

Yield: 2 Servings

20 45 65

Ingredients

2 chicken leg quarters
1/2 cup French salad dressing
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon chicken bouillon granules
1/8 teaspoon each garlic powder, ground ginger and chili powder
1 tablespoon dried minced onion
1 can (11 ounces) mandarin oranges
1 tablespoon cornstarch
2 tablespoons water
1-1/2 cups hot cooked long grain rice

Directions

Place chicken in an 11-in. x 7-in. baking pan lined with heavy-duty foil. In a small bowl, whisk the salad dressing, soy sauce, bouillon, garlic powder, ginger and chili powder. Brush over chicken. Sprinkle with onion.
Drain oranges, reserving juice; set oranges aside. Pour 1/4 cup of the reserved juice around chicken. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180°.
In a small saucepan, combine the cornstarch and water until smooth. Stir in pan drippings and remaining reserved juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges; cook 1 minute longer or until heated through. Serve over chicken and rice. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with fat-free French dressing and reduced-sodium bouillon) equals 625 calories, 17 g fat (5 g saturated fat), 105 mg cholesterol, 1,377 mg sodium, 78 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Mandarin Orange Chicken in Cooking for 2 Summer 2005, p 39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Savory Mandarin Orange Chicken

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(1-1) of 1 reviews

Reviewed on May. 30, 2011 by Sissy15

I followed this recipe exactly with ho-hum results. I baked it an additional 1/2 hour, covered, before it was done and the legs were still not as tender as we like. Plus, there was only a hint of orange flavor in the gravy. Perhaps adding a splash of real orange juice would help?