Savory Mandarin Orange Chicken |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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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:
1. Place chicken in an 11-in. x 7-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.
2. 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 meat thermometer reads 180°.
3. 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. Yield: 2 servings.
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