Mandarin Orange Chicken

Directions

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.