Mandarin Orange Chicken
This is my rendition of a recipe from an old Campbell's Soup cook book.
Campbell's condensed (1 can), divided
soy sauce, sodium reduced
sliced (1 can, drained)
chicken breast halves, boneless, skinless
cut into 1" chunks
sweet red bell peppers
or green bell pepper, cut into strips
1 can, drained
In a small cup or ramekin, stir together ¼ cup of the broth and the cornstarch; set aside.
In 10-inch skillet or wok over medium-high heat, combine the remaining broth, the vinegar, sugar, soy sauce, ginger, sesame oil and water chestnuts. Heat mixture to boiling.
Add chicken to skillet/wok. Reduce heat to low. Cook 10 minutes. Add pepper strips and sliced celery; cook 3 minutes or until chicken is no longer pink.
Stir in cornstarch/broth mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in the Mandarin oranges just before serving (they will break up if cooked longer than a few seconds).
Serve over hot cooked rice; garnish with orange peel curl and fresh parsley sprigs, if desired.