Ingredients
1
lb chicken breast tenders
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups frozen sugar snap peas (from 1-lb bag)
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1/4
cup water
1/2
cup orange marmalade
1
tablespoon cornstarch
Preparation
Heat 12-inch nonstick skillet over medium heat. Add chicken; sprinkle with salt and pepper. Cook 6 to 8 minutes, turning once, until brown. Remove chicken from skillet; place on plate and cover loosely with foil to keep warm.
To same skillet, add sugar snap peas, carrots and water. Increase heat to medium-high; cover and cook 4 to 6 minutes or until crisp-tender. Meanwhile, in small bowl, mix marmalade and cornstarch until well blended.
Return chicken and add marmalade mixture to skillet; cook 2 to 3 minutes longer, stirring occasionally, until chicken is no longer pink in center and sauce has thickened.
