1 C. orange juice
2 tsp. cornstarch
3/4 tsp. salt
1/2 tsp. sugar
1 lb. fresh white mushrooms, sliced (about 5 C.)
1/2 C. thinly sliced green bell pepper
1 C. quartered cherry tomatoes
2 tsp. curry powder

In a C. combine orange juice, cornstarch, salt and sugar; set aside. In a large nonstick skillet over medium heat, cook and stir mushrooms and green pepper until mushrooms are tender and release their liquid, about 6 minutes. Stir in cherry tomatoes and curry powder; cook, stirring constantly, until curry is fragrant, about 30 seconds. Stir in reserved cornstarch mixture; add to skillet; cook, stirring constantly, until sauce thickens and is clear, 2 to 3 minutes. Serve over sliced broiled chicken breasts, hot cooked pasta or steamed shrimp.