Mandarin Chicken

By corvettemary

Ingredients

• 3 T. soy sauce
• 1/2 t. dry dillweed
• 1 large boneless/skinless chicken breast or 2 large thighs, cut in bite sized pieces
• 3 T. vegetable or peanut oil
• 1/2 C. sliced celery cut on the diagonal
• 1 8 oz. can sliced water chestnuts, drained
• 1 11 oz. can mandarin orange sections, drained w/liquid reserved
• 1 can sliced mushrooms
• 1 medium onion, cut in wedges
• 2 T. cornstarch
• 2-3 green onions
• Brown or white rice

Preparation

Step 1

Combine 2 T. soy sauce and dillweed, pour over chicken, let stand 30 minutes.

Heat 1 T. oil in wok/large skillet. Add celery, water chestnuts and stir fry 2 minutes. Remove from wok & set aside.

Heat 2 T. oil in wok/skillet, add chicken and cook about 3 minutes or until no longer pink. Return vegetables to wok. Add mushrooms & onion.

Blend liquid from orange sections with cornstarch and 1 T. soy sauce. Slowly add to wok cooking until bubbly. Add orange sections, cook 1 minutes until heated through. Serve over brown or white rice. Top with sliced green onions if desired. ENJOY !