Orange Glazed Chicken

• 1 lb chicken breast tenders
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 cups frozen sugar snap peas
• 1 cup baby carrots, cut half lengthwise
• 14 cup water
• 12 cup orange marmalade
• 1 tablespoon cornstarch

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

chicken breast tenders, salt, pepper, frozen sugar, baby carrots, water, orange marmalade, cornstarch

Taken from www.food.com/recipe/orange-glazed-chicken-126976 (may not work)