2 Whole chicken breasts (skinned and boned), cut into narrow strips
2 tablespoon Oil
1 lg Red pepper; cut into strips
1/2 lb Mushrooms, sliced
1 cup Sliced celery
6 oz Pea pods
6 Green onions; sliced
3/4 cup Chicken broth (regular strength)
1/4 cup Honey
2 tablespoon Soy sauce
1 tablespoon Vinegar
1 tablespoon Prepared mustard
5 teaspoon Cornstarch
11 oz Canned mandarin oranges drained
3/4 cup Roasted and chopped hazelnuts (Oregon hazelnuts)
Yield: 6 Servings
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.