Orange Chicken Stir Fry

In a small bowl, combine cornstarch, orange juice, and ginger until smooth; set aside.

In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil about 5-7 minutes until golden brown and cooked all the way through. Remove and keep warm.

In the same pan, add the remaining teaspoon of canola oil and stir-fry zucchini and onions until tender, about 5 minutes. Add chicken back to the pan. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.

Stir orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice and top with roasted peanuts if desired.