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.
Serve with rice.
Optional –
Serve with orange rice (or is that too much orange?)
Throw peas in with the carrots or throw some broccoli florets in during the last few minutes.
Makes 4 servings.