Ingredients
1-1/2 cups water1 cup ketchup1/4 cup packed brown sugar1/4 cup thawed orange juice concentrate1/4 cup reduced-sodium soy sauce2 teaspoons ground mustard1 teaspoon salt1 teaspoon garlic powder1 teaspoon ground ginger1 teaspoon pepper1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed3 tablespoons cornstarch3 tablespoons cold water1 can (11 ounces) mandarin oranges, drained1/4 cup chopped green pepper1/2 cup pitted ripe olives, optionalHot cooked rice
Preparation
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.
