Orange Chicken

• 1 (2 1/2 to 3 lb.) chicken, skinned and cut in pieces
• 1 1/4 c. orange juice
• 1 1/2 Tbsp. tamari
• 1 Tbsp. molasses
• 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1/2 c. green pepper, diced
• 1/4 tsp. cinnamon
• 1/4 tsp. powdered ginger
• 2 Tbsp. arrowroot (cornstarch)
• 1/4 c. water
• 1 orange, peeled and sectioned

1. Place chicken in a 10-inch skillet.
2. In mixing bowl, combine orange juice, tamari, molasses, mustard, garlic powder, green pepper, cinnamon and ginger.
3. Pour over chicken.
4. Bring to a boil. Reduce heat; cover.
5. Simmer for 45 to 50 minutes, until chicken is tender.
6. Remove chicken.
7. Keep warm on serving platter. Combine arrowroot and water.
8. Add to remaining pan juices.
9. Simmer 3 to 4 minutes until mixture thickens.
10. Pour over chicken. Garnish with orange slices.
11. Serves 4 to 6.

chicken, orange juice, tamari, molasses, dry mustard, garlic powder, green pepper, cinnamon, powdered ginger, arrowroot, water, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268718 (may not work)