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Orange-glazed chicken tenders

January 28, 2009

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Serves 4

SAUCE

1quart orange juice
1/2cup brown sugar
Salt and pepper, to taste
1. In a medium saucepan, combine the orange juice, brown sugar, salt, and pepper. Bring to a boil.

2. Simmer over medium-low heat for 15 minutes or until reduced and syrupy.

CHICKEN

1pound skinless boneless chicken, cut into thin strips
Salt and pepper, to taste
3tablespoons canola oil
1navel orange, split into segments
1. Sprinkle the chicken with salt and pepper.

2. In a skillet over medium-high heat, heat the canola oil. When it is hot, add the chicken and cook without moving for 20 seconds. Turn and cook the other side for 30 seconds or until brown.

3. Add the sauce and simmer for 2 minutes or until the chicken is cooked through and the sauce glazes the chicken. Add orange segments and toss to coat them. Adapted from Rachel Klein