2 med. carrots, bias sliced 1/4" thick
1 tsp. cornstarch
1/4 tsp. finely shredded orange peel
1/2 tsp. salt
3/4 c. orange juice
1 tbsp. sesame seed, toasted
1 tsp. lemon juice
1 lb. chicken breast, skinned & boned & cut into 1" pieces
1 recipe orange cups, optional

Cook carrots, covered in small amount of boiling salted water 4 minutes. Drain. Set aside.

For sauce: Combine cornstarch, orange peel and salt. Stir in orange juice. Cook and stir until bubbly. Cook 2 minutes more. Stir in sesame seeds and lemon juice.

Thread chicken and carrots alternately on skewers. Place on rack of unheated broiler pan. Brush with sauce. Broil 3 to 4 inches from heat for 6-8 minutes total. Turn and brush often with sauce.

To serve, arrange on plates. Serve remaining sauce in orange cups. Makes 4 servings.

Orange Cups: Cut 1 orange in half. Scoop out pulp, leaving peel and white membrane. Makes 2 orange cups.