Orange Chicken Leg Quarters
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Serves/Makes: 4
Ready in: > 5 hrs
- 4 chicken drumsticks, skin removed
- 4 chicken thighs, skin removed
- 1 cup green and red bell pepper strips
- 1/2 cup fat-free, low-sodium chicken broth
- 1/2 cup orange juice
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon light molasses
- 1 tablespoon prepared mustard
- 1/2 teaspoon garlic salt
- 1 can (11 ounce size) mandarin oranges
- 2 teaspoons cornstarch
- 1 cup frozen peas
- 2 green onions, sliced
Place chicken in a 5-6 quart slow cooker. Top with pepper strips. Combine broth, juice, ketchup, soy sauce, molasses, mustard, and garlic salt. Pour over chicken. Cover. Cook on low 5-6 hours. Remove chicken and vegetables from slow cooker. Keep warm. Measure out 1 cup of cooking sauce. Put in saucepan and bring to boil. Drain oranges, reserving 1 Tbsp. juice. Stir cornstarch into reserved juice. Add to boiling sauce in pan. Add peas to sauce and cook, stirring 2-3 minutes until sauce thickens and peas are warm. Stir in oranges. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo mein noodles. Pour orange sauce over chicken and rice or noodles. Top with sliced green onions.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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