Orange Chicken Stir Fry

• 1 Tablespoon Cornstarch
• 23 cups Orange Juice
• 1/2 teaspoons Ginger
• 1 pound Boneless, Skinless Chicken Breasts Cut Into Bite Sized Cubes
• 3 teaspoons Canola Oil, Divided
• 1 whole Zucchini, Halved And Sliced
• 1 whole Medium Onion, Thinly Sliced And Separated Into Rings
• 13 cups Reduced-sugar Orange Marmalade
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Lemon Juice
• Hot Cooked Rice, To Serve (optional)
• Roasted Peanuts, For Garnish (optional)

1. In a small bowl, combine cornstarch, orange juice, and ginger until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil about 5-7 minutes until golden brown and cooked all the way through.
3. Remove and keep warm.
4. In the same pan, add the remaining teaspoon of canola oil and stir-fry zucchini and onions until tender, about 5 minutes.
5. Add chicken back to the pan.
6. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.
7. Stir orange juice mixture.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Serve over rice and top with roasted peanuts if desired.

cornstarch, orange juice, ginger, chicken, canola oil, zucchini, onion, brown sugar, lemon juice, rice, peanuts

Taken from tastykitchen.com/recipes/main-courses/orange-chicken-stir-fry/ (may not work)