Mandarin Chicken - Slow Cook
|1 cupWater chestnuts|
|1/4 cupPea pods|
|1/4 cupGreen pepper|
|-- Marinade/Sauce --|
|1/4 cupBrown sugar|
|1/4 cupOrange Juice Concentrate|
|1/4 cupSoy sauce|
|2 teaspoonsGround Mustard|
|1 teaspoonGarlic powder|
|1 teaspoonGround Ginger|
|-- Finish --|
|1 cupMandarin Oranges|
Mandarin Chicken - Slow Cook Preparation
Make marinage/sauce by mixing all ingredients together.
Put chicken pieces in zip lock bag. Pour enough marinade into bag to cover chicken. It's best to marinade 8 hours or overnight. If necessary can reduce this time, or skip it entirely - meal will still be good. Cover and refrigerate remaining marinade/sauce.
Drain and discard marinade from chicken. Place chicken, onion and water chestnuts in a slow cooker; add reserve marinade/sauce. Can substitue 1 cup Jicama for the can of sliced Water Chestnuts. Cover and cook on low for 4-5 hours. If your schedule requires, you can slow cook for 6 or 7 hours - the chicken will be a little dry but the sauce helps this. For a one dish meal, add optional vegetables about 1 hour before the end of the cook time.
Remove meat and vegetables to a serving platter; keep warm.
Skim fat from cooking juices and discard. Transfer remaining sauce to a glass bowl; heat in microwave till boiling. Combine cornstarch and water until smooth; stir into sauce. Thicken by heating in microwave for several 1 minute intervals, stirring between each interval until thickened.
To serve, pour thickened sauce over chicken, vegetables and rice. Top with orange pieces.
Marinade/sauce starts out tasting like a sweet and sour sauce, but during cooking, chicken juices lightens the taste. We frequently substitute Jicama (also known a Yambean) for water chestnuts in recipes. Like water chestnuts, Jicama stays crunchy even after hours of cooking, it also fries up well in stir-fry.
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