Drain oranges and save liquid. Combine juice, broth, soy, oil, chive, celery and nuts. Boil in skillet for 3-4 minutes. Add sugar. Mix corn starch and some broth then add to pan. Bring to boil to thicken. Add chicken and heat. Add oranges. Pour over rice. Could use water chestnuts instead of celery, but it is better with celery.
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|Serving Size: 1 Serving (1481g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 518 (30%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 30.7g|
|Cholesterol 0mg||0 %|
|Sodium 676.8mg||23 %|
|Potassium 5258.3mg||138 %|
|Total Carbohydrate 270.8g||80 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 252.7g|
|Protein 39.6g||57 %|
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Calories per serving: 1704
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