Cut chicken breasts in half lengthwise; thinly slice crosswise. Sprinkle with salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook 3 minutes or until browned, stirring occasionally. Push to one side of skillet. Add bell pepper and pea pods; cook 1 minute or until starting to soften. Stir in orange segments. Combine both juices, vinegar, orange marmalade, soy sauce, and cornstarch medium bowl. Stir into skillet. Bring to a boil; cook until thick and chicken is no longer pink. If desired, serve over hot cooked rice. Makes 4 servings.