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August 8, 2011
Mandarin Chicken
Chicken From The Oven
Prep time:
15 minutesCooking time:
45 minutes“If you are out of cornstarch, you can use another thickening agent for this sauce. For 1 tablespoon cornstarch, use 2 tablespoons flour or 21/2 tablespoons arrowroot or 21/2 teaspoons potato starch.”
Ingredients
Serves 4
- 3 pounds chicken pieces
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup ketchup
- 3 tablespoons white vinegar
- 1 1/2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup canned mandarin orange segments, drained, syrup reserved
Directions
1
Preheat oven to 350°F. Place chicken, skin side down, in a medium baking dish. Sprinkle with pepper. Bake until meat is partially cooked, about 20 minutes. Drain. Bake for 10 minutes longer.
2
Meanwhile, heat oil in a medium saucepan over medium-high heat. Add onion and bell pepper. Sauté until crisp-tender, about 3 minutes. Add ketchup, vinegar, brown sugar and salt; mix well.
3
Combine cornstarch and 1/3 cup reserved syrup in a small bowl; stir until smooth. Add mixture to saucepan. Cook, stirring, until sauce is thickened, about 5 minutes.
4
Spoon sauce over chicken. Bake until chicken is cooked through, about 10 minutes longer. Add mandarin oranges. Bake until oranges are heated through, about 5 minutes.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
For quick-and- easy chopped onion and bell pepper, use the prechopped frozen products, often labeled "seasoning blend."
Great Pairings
Buttery Summer Vegetables
Look for reduced priced vegetables in the produce section of your supermarket. These vegetables are less expensive, but are just as tasty and nutrient-rich.
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