3/4 lb. boned chicken breast halves
1/3 c. water
2 tsp. cornstarch
2 tbsp. unsweetened orange juice
1 tbsp. soy sauce
1 sm. onion, thinly sliced, separated in rings
1 tsp. cooking oil
1 1/2 c. plum slices or peaches
1 (6 oz.) pkg. frozen peas pea pods, thawed
1 1/3 c. hot cooked rice

Rinse chicken, pat dry. Cut into thin-bite size strips. Stir together water, orange juice, soy sauce. Add chicken. Cover, let stand at room temperature 30 minutes. Drain, reserve marinade.

Stir cornstarch into marinade. Spray skillet or wok with non-stick coating. Preheat over medium heat wok. Add onion rings, stir fry 2-3 minutes. Remove onions. Add oil. Add chicken. Stir fry 2 to 3 minutes until tender or pink. Push chicken to center of wok. Add marinade, cook until bubbly. Add plums, pea pods, cooked onion rings; stir together. Serve with rice.