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  Brown sugar; packed
    1/4 c  Orange juice concentrate;
           - thawed
    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 Corn starch
      3 tb Water; cold
     11 oz Can mandarin oranges;
           - drained
    1/4 c  Bell pepper; chopped
    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 corn starch 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.
  
  Recipe by Aney Chatterson, Soda Springs, Idaho
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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