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<blockquote data-quote="moreluck" data-source="post: 568082" data-attributes="member: 1246">Mandarin ChickenIngredients:3 1/2 pounds broiler/fryer chicken, cut up and skin removed2 cups water1 cup ketchup1/4 cup packed brown sugar1/4 cup soy sauce1/4 cup orange juice concentrate2 teaspoons salt2 teaspoons ground mustard1 teaspoon garlic salt1 teaspoon ground ginger1 teaspoon pepper3 tablespoons cornstarch1/2 cup cold water1 can (11 ounce size) mandarin oranges, drained1/2 cup whole pitted ripe olives2 tablespoons chopped green pepperHot cooked riceDirections:Place chicken in a large resealable plastic bag. In a bowl, combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, salt, mustard, garlic salt, ginger and pepper. Pour half over the chicken. Seal bag 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 5-qt. 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 the oranges, olives and green pepper. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice.</blockquote>

[QUOTE="moreluck, post: 568082, member: 1246"] Mandarin Chicken [B]Ingredients[/B]: 3 1/2 pounds broiler/fryer chicken, cut up and skin removed 2 cups water 1 cup ketchup 1/4 cup packed brown sugar 1/4 cup soy sauce 1/4 cup orange juice concentrate 2 teaspoons salt 2 teaspoons ground mustard 1 teaspoon garlic salt 1 teaspoon ground ginger 1 teaspoon pepper 3 tablespoons cornstarch 1/2 cup cold water 1 can (11 ounce size) mandarin oranges, drained 1/2 cup whole pitted ripe olives 2 tablespoons chopped green pepper Hot cooked rice [B]Directions[/B]: Place chicken in a large resealable plastic bag. In a bowl, combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, salt, mustard, garlic salt, ginger and pepper. Pour half over the chicken. Seal bag 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 5-qt. 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 the oranges, olives and green pepper. Cover and cook on high for 30-45 minutes or until thickened. Serve with rice. [/QUOTE]

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