Recipe: Hazelnut Chicken Mandarin

Hazelnut Chicken Mandarin
Source: Oregon Hazelnut Industry and The Hazelnut Marketing Board
Yield: 6 Servings

2 whole chicken breasts (skinned & boned), cut into narrow strips
2 tbsp oil
1 large 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 tbsp soy sauce
1 tbsp vinegar
1 tbsp prepared mustard
5 tsp cornstarch
11 oz canned mandarin oranges, drained
3/4 cup roasted and chopped hazelnuts (Oregon hazelnuts)

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.