Mandarin Orange Chicken

• 2 chicken leg quarters
• 12 cup french salad dressing
• 2 tablespoons reduced sodium soy sauce
• 12 teaspoon chicken bouillon granule
• 18 teaspoon garlic powder
• 18 teaspoon ground ginger
• 18 teaspoon chili powder
• 1 tablespoon dried minced onion
• 11 ounces mandarin oranges
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 12 cups hot cooked long grain rice

1. Place chicken in an 11x7x2"-inch baking pan lined with heavy-duty foil.
2. In a small bowl, whisk the salad dressing, soy sauce, bouillon, garlic powder, ginger, and chili powder.
3. Brush over chicken.
4. Sprinkle with onion.
5. Drain oranges, reserving juice; set oranges aside.
6. Pour 1/4 cup of the reserved juice around chicken.
7. Cover and bake at 350 for 25 minutes.
8. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180.
9. In a small saucepan, combine the cornstarch and water until smooth.
10. Stir in pan drippings and remaining reserved juice.
11. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
12. Stir in oranges; cook 1 minute longer or until heated through.
13. Serve sauce over chicken and rice.

chicken, salad dressing, soy sauce, chicken bouillon granule, garlic, ground ginger, chili powder, onion, oranges, cornstarch, water, rice

Taken from www.food.com/recipe/mandarin-orange-chicken-442695 (may not work)