Chicken With Orange Sweet and Sour Sauce

This came from Bandwagon. I have not tried this, just posting for safe keeping.

• Ready In: 23 mins
• Serves: 4-5

Ingredients

• CHICKEN and MARINADE

• 1 1⁄4 lbs  boneless skinless chicken thighs, trimmed of excess  fat (4-5 medium thighs)
• 1  tablespoon  Splenda brown sugar blend
• 1⁄4 cup  orange juice
• 1⁄4 cup soy sauce
• 1  teaspoon  hot sauce
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon garlic powder

• SAUCE

• 1⁄2 cup orange marmalade (reduced sugar or no sugar added are OK)
• 2  tablespoons rice vinegar
• 2  tablespoons  reserved  marinade
• 1  teaspoon cornstarch
• 1  teaspoon cold water

Directions

1. Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.
2. Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.
3. Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.