MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Mandarin Chicken
Categories: Poultry, Vegetables, Herbs, Citrus, Rice
Yield: 4 servings

1 1/2 c Water
1 c Ketchup
1/4 c Packed brown sugar
1/4 c Thawed orange juice
- concentrate
1/4 c Soy sauce
2 ts Ground mustard
1 ts Salt
1 ts Garlic powder
1 ts Ground ginger
1 ts Pepper
3 1/2 lb Broiler/fryer chicken; cut
- up, skinned
3 tb Cornstarch
3 tb Cold water
11 oz Can mandarin oranges;
- drained
1/4 c Chopped bell pepper
1/2 c Pitted ripe olives
Hot cooked rice

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
another large bowl or dish; add chicken and turn to
coat. Refrigerate for 8 hours or overnight. Cover and
refrigerate remaining marinade.

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.

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.

Aney Chatterson, Soda Springs, Idaho

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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