Ingredients

1 pound boneless skinless chicken breasts

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon vegetable oil

1 red bell pepper, cut in bite-size strips

1 cup pea pods, trimmed, cut in half

1 cup mandarin orange segments (fresh or canned, drained)

1/2 cup Ocean Spray® 100% Juice Cranberry Juice Blend

1/2 cup orange juice

1/4 cup rice vinegar

1/3 cup orange marmalade

2 tablespoons soy sauce

4 teaspoons cornstarch

Directions

Cut chicken breasts in half lengthwise; thinly slice crosswise. Sprinkle with salt and pepper.

Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes or until browned, stirring occasionally. Push to one side of skillet.

Add bell pepper and pea pods; cook 1 minute or until starting to soften. Stir in orange segments.

Combine both juices, vinegar, orange marmalade, soy sauce, and cornstarch medium bowl. Stir into skillet. Bring to a boil; cook until thick and chicken is no longer pink.

If desired, serve over hot cooked rice.