Orange Chicken With Oriental Vegetables

• 1 boneless whole chicken breast (8 to 10 oz.), skin removed and cut into 3/4-inch cubes
• 1 Tbsp. vegetable oil
• 1 clove garlic, minced
• 1/4 tsp. grated orange peel
• 1 (14 oz.) can bean sprouts, rinsed and drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (6 oz.) pkg. frozen pea pods
• 1 c. diagonally sliced carrots (1/8 inch thick)
• 1/4 c. orange marmalade
• 2 Tbsp. soy sauce
• 1 tsp. vinegar
• 1 Tbsp. cornstarch
• 1/4 tsp. salt

1. In 2-quart casserole combine chicken, oil, garlic and orange peel.
2. Cover.
3. Microwave on High for 3 to 5 minutes or until chicken is no longer pink, stirring after half the time.
4. Remove chicken from casserole.
5. Set aside.
6. Reserve cooking liquid in casserole.
7. Add bean sprouts, water chestnuts, pea pods, carrots, marmalade, soy sauce and vinegar.
8. Mix well.
9. Re-cover.
10. Microwave on High for 6 to 11 minutes or until carrots are tender-crisp, stirring every 3 minutes.
11. Stir in chicken.
12. Drain cooking liquid into 4 cup measure.
13. Reserve chicken and vegetables.

chicken, vegetable oil, clove garlic, bean sprouts, water chestnuts, frozen pea pods, carrots, orange marmalade, soy sauce, vinegar, cornstarch, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207942 (may not work)