Stir-Fry Mandarin Chicken

3 tablespoons soy sauce
1/2 teaspoon dried dillweed
1/4 teaspoon salt
1 large whole chicken breast, skinned, boned, and cut in bite-sized pieces
3 tablespoons cooking oil
1 (8-ounce) can water chestnuts, drained and thinly sliced
3/4 cup bias-sliced celery
1 (11-ounce) can mandarin orange sections, drained (reserve liquid)
1 tablespoon cornstarch
hot cooked rice

Combine 2 tablespoons of the soy sauce with dillweed and salt. Add chicken; let stand 20 minutes. Heat 1 tablespoon of the oil in wok or 10-inch skillet. Add water chestnuts and celery; stir-fry 1 to 2 minutes, then remove and set aside. Heat remaining oil in wok. Add chicken mixture and stir-fry 3 to 4 minutes or until done. Return vegetables to wok. Blend reserved orange liquid with the remaining tablespoon soy sauce and cornstarch; stir into wok. Cook and stir until bubbly. Add orange sections, cover, and cook 1 minute more. Serve with rice.--Ann Glaze, Salem, Ore.

Serves 2 to 3.

[recipe on the back of "Almond Chicken Francais," clipped from "Better Homes and Gardens," February 1979]