Yield: 4 servings.

3/4 cup orange juice
1/4 cup orange marmalade
2 tablespoons light soy sauce
2 tablespoons cornstarch
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 pound turkey tenderloin, trimmed and cut into 1-inch strips
1/4 cup all-purpose flour
2 teaspoons cooking oil
4 green onions, cut into 1-inch pieces
1/2 cup coarsely chopped green pepper
1 seedless orange, peeled, sliced and halved
Hot cooked rice, optional

In a small bowl, combine the first six ingredients; set aside. Dredge turkey in flour; shake off excess. In a 10-in. skillet, heat oil over medium-high heat. Cook turkey in three batches until tender and lightly browned on all sides. Remove and keep warm. Add onions and green pepper to the skillet; cook and stir for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add turkey and oranges; heat through. Serve over rice if desired.