2 whole chicken breasts (skinned and boned), cut into narrow strips
2 tablespoons oil
1 large red pepper, cut into strips
1/2 pound mushrooms, sliced
1 cup sliced celery
6 ounces pea pods
6 green onions, sliced
3/4 cup regular-strength chicken broth
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
5 teaspoons cornstarch
1 11-ounce can mandarin oranges, drained
3/4 cup roasted and chopped Oregon hazelnuts
Servings: 6
Brown chicken strips in oil until done. Add red pepper, mushrooms, celery, pea pods and green onion. Cook until tender crisp. Add the chicken broth, mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook until thickened. Add the oranges and garnish with hazelnuts. Serve with hot cooked rice.
Cuisine: Chinese
2 tablespoons oil
1 large red pepper, cut into strips
1/2 pound mushrooms, sliced
1 cup sliced celery
6 ounces pea pods
6 green onions, sliced
3/4 cup regular-strength chicken broth
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon prepared mustard
5 teaspoons cornstarch
1 11-ounce can mandarin oranges, drained
3/4 cup roasted and chopped Oregon hazelnuts
Servings: 6
Brown chicken strips in oil until done. Add red pepper, mushrooms, celery, pea pods and green onion. Cook until tender crisp. Add the chicken broth, mixed with the honey, soy sauce, mustard, vinegar and cornstarch. Cook until thickened. Add the oranges and garnish with hazelnuts. Serve with hot cooked rice.
Cuisine: Chinese
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