4 chicken breasts, boned, skinned and cut into thin strips
3 tbsp. soy sauce
1 lb. broccoli florets
3 tbsp. cornstarch
vegetable oil
1/2 small onion, diced
2 tbsp. minced fresh ginger
1 tsp. grated orange peel
1/4 tsp. ground red pepper
1 tsp. dark sesame oil
2 garlic cloves, minced
1/2 c. chicken broth
1/4 c. orange marmalade
2 oranges, peeled, sectioned and coarsely chopped

Combine chicken and soy sauce in plastic bag. Seal and chill 15 minutes. Cook broccoli in boiling water 3 minutes. Stop cooking process in ice water. Drain and set aside. Drain chicken, reserving soy sauce. Dredge chicken in cornstarch. Brown chicken in oil over medium heat until done. Remove chicken and keep warm. Reserve drippings in skillet. Add soy sauce, onion and next 5 ingredients to skillet and sauté until vegetables are tender. Add chicken broth and marmalade, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil. Stir in broccoli and orange sections. Serve immediately.