Orange Chicken- Scottee Barry

4 boneless skinless chicken breasts
1 Large Naval Orange- juiced and zested
1- 2 Tbs Olive Oil
1 tsp minced garlic
1 Tbs canola oil
1/2 c orange marmalade
1 c beef broth (Divided)
1/4 tsp crushed red pepper flakes
1 tsp soy sauce
2 tsp cornstarch

1. Place chicken, olive oil, orange juice and 1/2 of the zest in a Ziploc bag and place in the fridge for 1/2- 1 hour before cooking.
2. In a medium saucepan over medium heat, saute garlic in canola oil until fragrant (like 10 seconds, so have other stuff ready to go) Do not let the garlic get brown. Add 1/2 cup beef broth, orange marmalade, pepper flakes, and soy sauce to the garlic. Bring to a boil; reduce heat and simmer for 5 minutes. In a small bowl, stir cornstarch into remaining 1/2 c broth and add the mixture into simmering sauce. Return to simmer for 3-5 minutes until sauce thickens.
3. Cook chicken in a medium frying pan. I cook mine on a George Forman Grill.
4. Pour sauce over chicken and serve hot. I like to have it over rice. :)

This recipe is VERY easy. A 2 out of 5 on Difficulty.