Mandarin Orange Chicken

1 pound boneless, skinless chicken breasts (2 cups cooked chicken)

1 tablespoon vegetable oil

2 cups sliced, fresh mushrooms

2 teaspoons flour

2/3 cup water

2 tablespoons (or more to taste) orange juice concentrate

1/2 cup thinly sliced green onion

2 chicken boullion cubes

1 (11-ounce) can mandarin orange slices, drained

1 cup uncooked long grain rice

Cut chicken into 1 inch chunks. Heat oil in a large skillet; add chicken and cook on medium-high heat until browned on both sides.  Remove and set aside.  (You don't have to do this if your chicken is already cooked.)  In the same skillet, cook mushrooms over medium-high heat, stirring constantly.  Sprinkle flour over the mushrooms stirring quickly to combine.  Gradually stir in water, orange juice concentrate, green onions and boullion cubes.  Stir constantly and bring to a boil.  Reduce heat, add chicken and let simmer 3 to 4 minutes.  Cool and freeze.

To serve: Thaw chicken mixture and cook rice according to package directions.  Heat chicken mixture in a saucepan until bubbly, stir in drained orange sections and heat through.  Combined with hot cooked rice and serve.

Serves 4.

Taken from: Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg (Focus on the Family Publishing)

My Notes:  This is one of the best chicken recipes ever.  (And I don't give that kind of complement easily!)  The first night I made this we ate the whole recipe in one sitting it was so delish, and sat around afterwards urping.  Serve this with oriental style vegetables, peapods, and the like, and of course finish with fortune cookies!