In bowl mix cornstarch, broth, lemon juice and marmalade until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook chicken in 2 batches, 10 minutes or until browned. Set chicken aside.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. If desired, garnish rice with fresh parsley and chicken with fresh thyme.