30-Minute Countdown Mandarin Chicken
1 can Campbell’s condensed chicken broth; (10 1/2 oz) divided
2 TBSP cornstarch
1/4 cup vinegar
1/4 cup sugar
1 TBSP soy sauce
1/2 tsp ground ginger
1 can sliced water chestnuts; (8 oz) drained
1 pound skinless; boneless chicken
breasts, cut into 1 inch chunks
1 small green or sweet red pepper; cut into strips
1 can mandarin orange segments; (11 oz) drained
hot cooked rice
1. In cup, stir together 1/4 cup of the broth and the cornstarch until well blended; set aside.
2. In 10-inch skillet over medium heat, combine remaining broth, vinegar, sugar, soy sauce, ginger and water chestnuts. Heat to boiling.
3. Add chicken to skillet. Reduce heat to low. Simmer 10 minutes. Add green pepper; cook 3 minutes more or until chicken is tender and juices run clear.
4. Stir in cornstarch mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Gently stir in oranges. Serve over rice.
Makes 4 cups or 4 servings.