Mandarin Chicken

[jglass]

Mandarin Chicken

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


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.