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<blockquote data-quote="moreluck" data-source="post: 75863" data-attributes="member: 1246">Orange Chicken Leg Quarters&nbsp;&nbsp;Ingredients:4 chicken drumsticks, skin removed4 chicken thighs, skin removed1 cup green and red bell pepper strips1/2 cup fat-free, low-sodium chicken broth1/2 cup prepared orange juice1/2 cup ketchup2 tablespoons soy sauce1 tablespoon light molasses1 tablespoon prepared mustard1/2 teaspoon garlic salt11 ounces can mandarin oranges2 teaspoons cornstarch1 cup frozen peas2 green onions, sliced Directions:(Ideal slow-cooker size: 5- to 6-quart) Place chicken in 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.</blockquote>

[QUOTE="moreluck, post: 75863, member: 1246"] Orange Chicken Leg Quarters [B]Ingredients[/B]: 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 prepared orange juice 1/2 cup ketchup 2 tablespoons soy sauce 1 tablespoon light molasses 1 tablespoon prepared mustard 1/2 teaspoon garlic salt 11 ounces can mandarin oranges 2 teaspoons cornstarch 1 cup frozen peas 2 green onions, sliced [B]Directions[/B]: (Ideal slow-cooker size: 5- to 6-quart) Place chicken in 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. [/QUOTE]

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