Orange-Glazed Chicken Skillet

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

1. Heat skillet over medium heat.
2. Add chicken, sprinkle with salt and pepper.
3. Cook 6 to 8 minutes, turning once,until brown.
4. Remove chicken from skillet and place on plate, keep warm.
5. To same skillet, add peas, carrots and water.
6. Increase heat to medium-high, cover and cook 4 to 6 minutes or until crisp tender.
7. Meanwhile, in small bowl, mix marmalade ansd cornstarch until well blended.
8. Return chicken and add marmalade mixture to skillet.
9. Cook 2 to 3 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce has thickened.

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

Taken from www.food.com/recipe/orange-glazed-chicken-skillet-292787 (may not work)