Hazelnut chicken mandarin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts (skinned & boned), cut into narrow strips | |
| 2 | tablespoons | Oil |
| 1 | large | Red pepper; cut into strips |
| ½ | pounds | Mushrooms, sliced |
| 1 | cup | Sliced celery |
| 6 | ounces | Pea pods |
| 6 | Green onions; sliced | |
| ¾ | cup | Chicken broth (regular strength) |
| ¼ | cup | Honey |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Prepared mustard |
| 5 | teaspoons | Cornstarch |
| 11 | ounces | Canned mandarin oranges drained |
| ¾ | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Directions
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.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board