Ingredients
6 tablespoons soy sauce, divided1/2 teaspoon salt1/2 teaspoon dill weed1 pound boneless skinless chicken breasts, cut into strips2 cans (11 ounces each) mandarin oranges2 tablespoons cornstarch4 tablespoons vegetable oil, divided2 cans (8 ounces each) sliced water chestnuts, drained1-1/2 cups thinly sliced celeryHot cooked rice
Preparation
In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice.
