Mandarin Orange Chicken

Name: Mandarin Orange Chicken
Yield: 4
Cuisine: Wok
Ingredients: chicken broth; cornstarch; white vinegar; sugar; soy sauce, sodium reduced; ginger; sesame oil; water chestnuts; chicken breast halves, boneless, skinless; sweet red bell peppers; celery; mandarin oranges; rice, cooked

This is my rendition of a recipe from an old Campbell's Soup cook book.

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

35 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
10 ½	ounces	chicken broth Campbell's condensed (1 can), divided
2	tablespoons	cornstarch
¼	cup	white vinegar
¼	cup	sugar white granulated
1 ½	tablespoons	soy sauce, sodium reduced
½	teaspoon	ginger ground
2	drops	sesame oil	*
8	ounces	water chestnuts sliced (1 can, drained)
1	pound	chicken breast halves, boneless, skinless cut into 1" chunks
1	medium	sweet red bell peppers or green bell pepper, cut into strips
1	stalk	celery sliced	*
11	ounces	mandarin oranges 1 can, drained
4	cups	rice, cooked hot cooked

Ingredients

Amount	Measure	Ingredient	Features
303.5	ml/g	chicken broth Campbell's condensed (1 can), divided
3E+1	ml	cornstarch
59	ml	white vinegar
59	ml	sugar white granulated
23	ml	soy sauce, sodium reduced
2.5	ml	ginger ground
2	drops	sesame oil	*
231.2	ml/g	water chestnuts sliced (1 can, drained)
453.6	g	chicken breast halves, boneless, skinless cut into 1" chunks
1	medium	sweet red bell peppers or green bell pepper, cut into strips
1	stalk	celery sliced	*
317.9	ml/g	mandarin oranges 1 can, drained
946	ml	rice, cooked hot cooked

Directions

Gather together all the ingredients.

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).