Mandarin Orange Chicken

• 10 1/2 ounces 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 soy sauce, sodium reduced
• 1/2 teaspoon ginger ground
• 2 drops sesame oil
• 8 ounces 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 ounces mandarin oranges 1 can, drained
• 4 cups rice, cooked hot cooked

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.
3. Heat mixture to boiling.
4. Add chicken to skillet/wok.
5. Reduce heat to low.
6. Cook 10 minutes.
7. Add pepper strips and sliced celery; cook 3 minutes or until chicken is no longer pink.
8. Stir in cornstarch/broth mixture.
9. Cook over medium heat until mixture boils and thickens, stirring constantly.
10. Gently stir in the Mandarin oranges just before serving (they will break up if cooked longer than a few seconds).
11. Serve over hot cooked rice; garnish with orange peel curl and fresh parsley sprigs, if desired.

chicken broth campbell, cornstarch, white vinegar, sugar, soy sauce, ginger ground, sesame oil, water, chicken, sweet red bell peppers, celery, oranges, rice

Taken from recipeland.com/recipe/v/mandarin-orange-chicken-50224 (may not work)