SAUCE:

1/2 c. syrup, reserved from mandarin oranges
1/4 c. chicken broth
1 1/2 tbsp. soy sauce
1 1/2 tbsp. cornstarch
1 tsp. sugar

CHICKEN AND VEGETABLES:

1 1/2 lb. boneless, skinless chicken breast, cut in 1 1/2 inch squares
1 tsp. soy sauce
1 tsp. cornstarch
1/4 c. vegetable oil
1 tsp. minced garlic
1 tsp. minced ginger root
2 1/4 c. broccoli flowerets
1 (8 oz.) can sliced water chestnuts
4 green onions with tops sliced diagonally
1 (11 oz.) can mandarin orange slices, drained (reserve liquid)
3/4 c. unsalted cashews

In small bowl, combine sauce ingredients; set aside. In medium bowl, combine chicken, soy sauce and cornstarch.

In large, nonstick skillet, heat 3 tablespoons oil until it begins to smoke. Cook chicken in 2 batches; remove and set aside.

Heat remaining oil, stir fry garlic, ginger and broccoli 2 minutes. Stir sauce ingredients; add to pan with water chestnuts and green onions. Cook, stirring constantly, until thick and bubbling. Stir in chicken and cashews. Toss gently to coat and heat through. Add oranges last. Makes 3 servings if that is all you have. Serve over rice.