Orange Chicken

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1 lb. boneless, skinless chicken breasts cut into ½ inch strips

2 Tbsp. butter

1/8 teas. black pepper

1/8 teas. ground ginger

2 cups thinly sliced carrots

1 sm. onion sliced into half rings

1 Tbsp. cornstarch

2/3 cup orange juice

1/3 cup orange marmalade

3 Tbsp. brown sugar

1 Tbsp. lemon juice

 

Combine cornstarch and orange juice until smooth. Stir in marmalade, brown sugar, and lemon juice. Set aside.

Sprinkle chicken with pepper and ginger.

Saute chicken in butter 4-5 minutes or until lightly browned.

Stir orange juice mixture and add to pan.

Add carrots and onion.

Bring to boil.

Cover and reduce heat. Simmer for 10 – 15 minutes or until vegetables are tender.

 

Optional - Serve with orange rice.

 

Makes 4 servings.

 

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