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Savory Mandarin Orange Chicken

 Savory Mandarin Orange Chicken
"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."
2 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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 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.

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Savory Mandarin Orange Chicken (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.