Mandarin Chicken

By á-2046

Ingredients

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

Preparation

Step 1

Place chicken in a large resealable plastic bag or glass dish. In a bowl,
combine water, ketchup, brown sugar, soy sauce, orange juice concentrate,
mustard, salt, pepper, ginger and garlic powder. Pour half over the chicken.
Cover chicken and remaining marinade; refrigerate for 8 hours or overnight.
Drain chicken, discarding marinade. Place chicken in a slow cooker; add
reserved marinade. Cover and cook on low for 7−8 hours. Combine cornstarch
and cold water until smooth; stir into the chicken mixture. Add oranges,
olives and green pepper. Cover and cook on high for 30−45 minutes or until
thickened. Serve over rice.