Savory Mandarin Orange Chicken

Name: Savory Mandarin Orange Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 servings.
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

"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."

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 11x7-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.

Nutrition Facts

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

Originally published as Mandarin Chicken for Two in Cooking for 2 Summer 2005

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Sissy15

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?