6 chicken thighs (or 3-4 breasts) cut up
1 tb oil
Cook chicken in skillet. Mix sauce seperately:
1 1/2 c. OJ
4 TB brown sugar
4 tsp corn starch
1/2 tsp salt
dash pepper
dash nutmeg
Add sauce to chicken in skillet and boit to thicken. Serve over rice.
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