Step 1

Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.

Step 2

Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air.

Step 3

Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade.

Step 4

Place bag on a plate and refrigerate up to 8 hours.

Step 5

Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.

Step 6

The last 5 minutes or so, add in the sliced bell pepper, jalapeno and orange slices and let them cook in the glaze.

Step 7

Remove chicken, veggies and oranges to a plate.

Step 8

Serve over rice, quinoa, or as is for a low carb option.

Step 9

If desired, garnish with sliced green onions, minced parsley, and a lime wedge.