Hazelnut Chicken Mandarin - serve 6

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 regular strength chicken broth
1/4 cup honey
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp prepared mustard
5 tsp cornstarch
11 oz can mandarin oranges, drained
3/4 cup roasted & chopped 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.