1/2 c. orange juice
3 tbsp. soy sauce
2 tbsp. sugar
1/2 tsp. red pepper flakes
1 lb. boneless, skinless chicken breasts, cubed
1 medium red bell pepper, cut into strips
1/2 c. chicken broth
1 tbsp. cornstarch
1 tsp. Chinese hot mustard
1 tbsp. oil
3 ribs celery (optional)
2 medium zucchini
1 medium yellow squash

Whisk together orange juice, chicken broth, soy sauce, cornstarch, sugar, hot mustard and red pepper flakes in a small mixing bowl. Set aside. In a medium skillet heat oil. Cook chicken until done and remove from heat. Set aside. Reduce heat and add celery; cook 1 minute. Add squash, zucchini and 2 tablespoons water. Cook until softened, about 5 minutes. Add red peppers and cooked chicken. Then add sauce and allow to simmer on low heat until sauce is thickened and bubbly. Serve over rice if desired. Serves 4. May be easily doubled.