Mandarin Chicken

1)  4 chicken breasts or equal weight chicken thighs (boneless & skinless), cut into bite sized pieces
2)  6 green onions, sliced
3)  1 stalk celery, thin sliced
4)  2 T oil
5)  1 3/4 c well seasoned chicken broth
6)  2 tins (10 oz each)  mandarin oranges, drained, reserve syrup from 1 can
7)  1/4 c soy sauce
8)  1/4 c packed brown sugar
9)  3 T vinegar
10)  1/3 c cornstarch
11)  1/4 t ground ginger
12)  hot cooked rice
13)  extra soy sauce

Heat  4)  in wok over med-high and stir fry  1)  till golden.
Add  2)  3)  &  5)
Boil, cover and reduce heat to simmer 2 to 3 min.
Mix reserved orange syrup with  7)  to  9)
Whisk in  10)  and  11)
Add to wok, cook stirring constantly till thick and bubbly.
Add oranges, heat through.
Serve over  12)  top with  13)


This recipe is from "Cooking with Mona" by Mona Brun 1977 of Woodward's Food Floor Vancouver.