1/3 c. chicken broth or water
1 1/2 tbsp. cider vinegar
1 1/2 tsp. flour
1 lb. skinless boneless chicken breasts
2 tbsp. olive or vegetable oil
1 can (11 oz.) mandarin oranges, drained
1 can (4 oz.) chopped green chilies, not drained
1 tbsp. chopped fresh cilantro or 1 tsp. dried
1/4 tsp. salt
Tortilla chips

Mix broth, vinegar, flour in small cup. Cut chicken into bite-size pieces. Heat oil in large skillet over medium-high heat. Add chicken and stir fry 2 to 3 minutes until no longer pink. Add broth mixture, stir 1 minute until sauce boils. Add oranges, chilies, cilantro and salt.

Simmer 1 minute or until chicken is done and oranges have broken up. Transfer to platter, and surround with tortilla chips. Makes 4 servings. May be served with rice.