Savory Mandarin Orange Chicken Recipe
Savory Mandarin Orange Chicken Recipe photo by Taste of Home
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Savory Mandarin Orange Chicken Recipe

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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."
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 pound: 625 calories, 17g fat (5g saturated fat), 105mg cholesterol, 1377mg sodium, 78g carbohydrate (28g sugars, 3g fiber), 36g protein.


  1. 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.
  2. 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 thermometer reads 170°-175°. 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.
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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Sissy15 User ID: 5955550 54843
Reviewed May. 30, 2011

"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?"

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