Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables

Target recipe: combine first five ingredients in a small saucepan. cook over low heat until marmalade melts; remove from heat and set aside. place chicken in a 13x9 baking dish coated with cooking spray. bake, uncovered, at 450 for 10 minutes. pour marmalade over; cover and bake at 350 for 30-35 minutes or until chicken is done. combine rice and orange rind. spoon 1/2 c rice mix onto each plate. place 2 thighs over the rice. spoon marmalade mix from baking dish over chicken. garnish with orange slices if desired.