Mandarin Orange Chicken (#1397)

Serves
Ready
4
35
Minutes
Prep
Cook
10
Minutes
25
Minutes
Categories
American Asian Chinese Chicken Main Wok
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Ingredients

  • 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

Directions

  1. In a small cup or ramekin, stir together 1/4 cup of the broth and the cornstarch; set aside.
  2. 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.
  3. 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.
  4. 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).
  5. Serve over hot cooked rice; garnish with orange peel curl and fresh parsley sprigs, if desired.
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