6 boneless chicken breast halves
2 tbsp. salad oil
1 (6 oz.) can orange juice concentrate
1 tsp. poultry seasoning
1 1/2 tsp. salt
2 tbsp. cornstarch
1/2 c. chopped California walnuts
1/4 c. chopped green onions
1/2 c. water

About 1 hour before serving -- in large skillet over medium heat in hot salad oil brown chicken well, about 10 minutes. Stir in undiluted orange juice, poultry seasoning, salt and 1/2 cup of water. Reduce heat to low, cover, and simmer 30-35 minutes until chicken is tender. Baste chicken occasionally with liquid in skillet. Remove chicken to heated platter; keep warm.

In cup, stir cornstarch and 2 tablespoons water until smooth, stir mixture into hot liquid in skillet; stir constantly until sauce is thickened. Stir in walnuts and green onions. Pour sauce over chicken. Serve with rice.