Slow-Cooked Mandarin Chicken Recipe
Slow-Cooked Mandarin Chicken Recipe photo by Taste of Home

Slow-Cooked Mandarin Chicken Recipe

Publisher Photo
Oranges and olives are elegantly paired in this different but delicious dish from Aney Chatterton. "The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist," notes the Soda Springs, Idaho cook. To trim prep time, ask your butcher to cut up and skin the chicken for you.
TOTAL TIME: Prep: 30 min. + marinating Cook: 7 hours
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + marinating Cook: 7 hours
MAKES: 4 servings

Ingredients

  • 1-1/2 cups water
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/4 cup chopped green pepper
  • 1/2 cup pitted ripe olives, optional
  • Hot cooked rice

Nutritional Facts

1 serving (calculated without olives and rice) equals 396 calories, 9 g fat (2 g saturated fat), 110 mg cholesterol, 1,323 mg sodium, 40 g carbohydrate, 1 g fiber, 38 g protein.

Directions

  1. In a large bowl, combine the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, 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.
  2. Drain and discard marinade from chicken. Place chicken in a 4 or 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear.
  3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges, green pepper and olives if desired. Serve with chicken and rice. Yield: 4 servings.
Originally published as Mandarin Chicken in Quick Cooking July/August 1998, p21

Nutritional Facts

1 serving (calculated without olives and rice) equals 396 calories, 9 g fat (2 g saturated fat), 110 mg cholesterol, 1,323 mg sodium, 40 g carbohydrate, 1 g fiber, 38 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Slow-Cooked Mandarin Chicken

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 30, 2013

"Interesting dish! For more flavor, I substituted chicken broth for the water, chili sauce for the ketchup and 3 chopped garlic cloves for the garlic powder. Also added one medium chopped onion. Perfect combination!"

MY REVIEW
Reviewed Jan. 30, 2012

"This was very easy to make and turned out really well. I used 4 lbs of chicken thighs and took the skin off myself. I find whole chickens in the slow cooker result in lots of small bones on the plate. I would have liked it to be sweeter or have a stronger orange flavor, but it was still pretty good. Will be something to add to the rotation. Had with eggrolls and veggies, but will probably do a lo mein next time."

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