Mandarin Orange Chicken

1 lb boneless, skinless chicken breasts cut into 1" chunks
1 Tbsp vegetable oil
2 cups sliced, fresh mushrooms
2 tsp flour
2/3 cup water
Orange juice concentrate to taste (we use 2 Tbsp)
1/2 cup thinly sliced green onion bulbs
2 chicken bouillon cubes
1 (11 oz) can mandarin orange sections, drained
1 cup uncooked long-gran rice

Cut chicken into 1" chunks. Heat oil in large skillet; add chicken and cook on medium high heat until browned on both sides. Remove and set aside. In the same skillet, cook mushrooms over medium high, stirring constantly. Sprinkle flour over mushrooms, stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken and let simmer 3-4 minutes. Stir in mandrin oranges and heat through. Serve over rice.