Serves 4
SAUCE
| 1 | quart orange juice |
| 1/2 | cup brown sugar |
| Salt and pepper, to taste |
2. Simmer over medium-low heat for 15 minutes or until reduced and syrupy.
CHICKEN
| 1 | pound skinless boneless chicken, cut into thin strips |
| Salt and pepper, to taste | |
| 3 | tablespoons canola oil |
| 1 | navel orange, split into segments |
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
© Copyright 2010 Globe Newspaper Company.
