Delicious over hot cooked rice. For four servings, just double the recipe.

2 tbsp. vegetable oil
1/4 c. sliced green onions
1/2 tsp. minced fresh garlic
3/4 c. orange juice, preferably fresh squeezed
2 tbsp. Zante currants or raisins
1 1/2 tsp. packed brown sugar
1 1/2 tsp. Worcestershire sauce
1/4 tsp. crushed red pepper or hot pepper sauce
2 tsp. cornstarch mixed with 2 tsp. water
1 (5 oz.) can premium chunk white chicken, drained

Heat oil in medium-size skillet over medium heat. Stir in onions and garlic. Cook 1 to 2 minutes until tender. Stir in juice, currants, sugar, Worcestershire sauce and red pepper.

Bring to a simmer, simmer 5 minutes uncovered. Stir cornstarch mixture, then stir into skillet. Bring to a boil, boil 1 minute, stirring until thickened. Add chicken and heat through. Makes 2 servings.