Total Time
Prep 10 mins
Cook 20 mins

I made this recipe last night.....yummy!! A friend of mine gave it to me, don't know where he got it but he said I should try it since I am crazy about chicken and orange!! I served this with some jasmine rice and fresh baked rolls....

Ingredients Nutrition


  1. Heat a non-stick skillet over med. heat. Add chicken and spinkle with salt and pepper. (I don't use salt and pepper, instead I use Nature's Seasonings, personal preference)
  2. Cook 6 - 8 minutes, turning once, until brown.
  3. Remove chicken from skillet, keep warm.
  4. In same skillet, add sugar snap peas*, carrots and water.
  5. Increase heat to med. high, cover and cook 4 - 6 minutes or until crisp-tender.
  6. Meanwhile, in a small bowl, mix marmalade and cornstarch until well blended.
  7. Return chicken to skillet and add marmalade mix. Cooke 2 - 3 minutes longer, stirring constantly, until chicken is no longer pink in center and the sauce has thickened.
  8. *I couldn't find sugar snap peas so I used Italian green beans, it was good!


Most Helpful

This was a very easy recipe, but we felt that it lacked flavor. Added soy sauce and garlic to perk up the sauce. Made for Bargain Basement Tag.

LARavenscroft April 01, 2011

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