Mandarin Chicken

1 Recipe of Rice
1/4 Cup / 325 mL Water, divided
2 Tbsp. / 30 mL Cornstarch
1/4 Cup / 60 mL Rice Wine Vinegar
3 to 4 Tbsp. / 45 mL to 60 mL Sugar,  to taste
1 Tbsp. / 15 mL Watkins Chicken Soup Base
1 Tbsp. / 15 mL Watkins Hot Honey Soy Sauce
3/4 teas. / 4 mL Watkins Ginger
1 Can (8 oz. / 227 g) Sliced Water Chestnuts, drained
1 lb. / 454 g Skinless, Boneless Chicken Breasts, cut into 1 inch / 2.5 cm chunks
1 Small Red or Green Bell Pepper, cut into thin strips
1 Can (11 oz. / 312 g ) Mandarin Orange Segments, drained

Prepare rice according to package directions. Meanwhile, in small bowl, stir together 1/4 Cup / 60 mL water and cornstarch, mix well sand set aside. In large skillet over medium heat, combine remaining 1 Cup / 250 mL water, vinegar, sugar, soup base, soy sauce, ginger and water chestnuts; bring to a boil. Stir in chicken; reduce heat to simmer. Cook 10 minutes. Add green pepper; cook an additional 3 minutes or until chicken is no longer pink. Stir in cornstarch mixture and cook over medium heat until mixture begins to boil and thicken; gently stir in oranges. Serve over hot rice. Garnish with orange wedges and fresh parsley. Makes 6 servings.

Nutritional Information Per Serving:
Calories 300, Protein 22g, Carbohydrates 47g, Sodium 270mg, Fat 2g, Saturated Fat 0g, Cholesterol 45g, Dietary Fiber 5g

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