Mandarin Orange Chicken

1. 1

   In a small cup or ramekin, stir together 1/4 cup of the broth and the cornstarch; set aside.

2. 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.

3. 3

   Heat mixture to boiling.

4. 4

   Add chicken to skillet/wok.

5. 5

   Reduce heat to low.

6. 6

   Cook 10 minutes.

7. 7

   Add pepper strips and sliced celery; cook 3 minutes or until chicken is no longer pink.

8. 8

   Stir in cornstarch/broth mixture.

9. 9

   Cook over medium heat until mixture boils and thickens, stirring constantly.

10. 10

    Gently stir in the Mandarin oranges just before serving (they will break up if cooked longer than a few seconds).

11. 11

    Serve over hot cooked rice; garnish with orange peel curl and fresh parsley sprigs, if desired.

No additional tips available.