Mandarin Orange Chicken (#1397)
American Asian Chinese Chicken Main Wok
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- 10 1/2 oz Chicken Broth Campbell's condensed (1 can), divided
- 2 tablespoons Cornstarch
- 1/4 cup White Vinegar
- 1/4 cup Sugar white granulated
- 1 1/2 tablespoons Reduced Sodium Soy Sauce
- 1/2 tsp Ginger ground
- 2 drops Sesame Oil
- 8 oz 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 oz Mandarin Oranges 1 can, drained
- 4 cups Cooked Rice hot cooked
- In a small cup or ramekin, stir together 1/4 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.