½ pound carrots, peeled and cut on the bias into slices
½ pound broccoli florets
1 tablespoon minced garlic
½ cup chicken stock
If serving over rice, begin cooking the rice now.
In a small bowl, mix marmalade, orange juice, soy sauce, vinegar, five spice powder and corn starch. Mix to incorporate and set aside.
Salt and pepper the chicken.
In a large sauté pan over high heat, place two teaspoons vegetable oil and two teaspoons sesame oil. Once pan is smoking hot, add chicken tenders trying not to crowd. Brown on both sides about 4 minutes total. Remove to a plate and set aside. It is OK if still a bit pink in center. They will cook in their own heat while you prepare the rest of the dish.
Keep the pan on high and add the remainder of both oils and add onion and carrots. Sauté for two minutes then add broccoli and garlic. Sauté for one minute and add stock. Scrape up brown bits from bottom. Reduce heat to medium and cook to evaporate chicken stock. By then the vegetables should be tender.
While vegetables are cooking, cut cooked chicken tenders into quarters.
Add cut up chicken and any liquid that has accumulated on the plate into the pan.
Stir the sauce again and add to the pan. Cook just until the chicken is heated and the sauce is thick and hot.
Serve over rice if desired.
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