2 boneless skinless chicken breasts
5 green onions, diced
5 mushrooms, finely diced
1 tsp paprika
Red pepper flakes
1/2 cup chicken broth
1/4 cup chopped walnuts
3 tbsp duck sauce
1 tsp soy sauce
Thinly slice chicken and cut into small chunks. Coat chicken with soy sauce, the juice of one Tangarine, the paprika and red pepper flakes.
Heat wok with 1/4 cup cooking oil or peanut oil. Add chicken and veggies to wok. Stir fry over medium high heat until chicken is cooked through.
Add walnuts, chicken broth and duck sauce.
Stir constantly until sauce thickens to a thin gravy stage.
Remove from heat. Serve over prepared sticky jasmine rice.