1 lb (500g) boneless skinless chicken breasts
1 tsp (5 mL) salt
¼ tsp (1 mL) pepper
1 tbsp (15 mL) vegetable oil
1 red bell pepper, cut in bite-size strips
1 cup (250 mL) pea pods, trimmed, cut in half
1 cup (250 mL) mandarin orange segments (fresh or canned, drained)
½ cup (125 mL) Ocean Spray® 100% Juice Blend Cranberry
½ cup (125 mL) orange juice
¼ cup (60 mL) rice vinegar
⅓ cup (75 mL) orange marmalade
2 tbsp (30 mL) soy sauce
4 tsp (20 mL) cornstarch
Cut chicken breasts in half lengthwise; thinly slice crosswise. Sprinkle with salt and pepper. Heat oil in 12-inch (30 cm) skillet over medium-high heat. Add chicken; cook 3 minutes or until browned, stirring occasionally. Push to one side of skillet. Add bell pepper and pea pods; cook 1 minute or until starting to soften. Stir in orange segments.
Combine both juices, vinegar, orange marmalade, soy sauce, and cornstarch medium bowl. Stir into skillet. Bring to a boil; cook until thick and chicken is no longer pink. If desired, serve over hot cooked rice.
Makes 4 servings.