1 lb. boneless skinless chicken breasts, cut into 1/2” strips
2 tablespoons butter or margarine
2 cups sliced carrots
1 small onion, cut into rings
1/2 cup orange juice
1/2 cup Rocky Mountain Teriyaki Sauce
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon water
In a large skillet, saute chicken in butter for 4 - 5 minutes, or until slightly browned. Stir in carrots and onion, orange juice, teriyaki sauce, and pepper, stirring until bubbly. Combine cornstarch and water in a small bowl, stir until smooth, pour over chicken and vegetables in skillet, stirring until sauce is bubbly.
Reduce heat, cover and simmer for 10 - 15 minutes, or until vegetables are tender.
Serve with rice.