From Cooking Light
Serve with Asian noodles - such as soba, somen, or udon - and steamed snow peas.
2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, un-drained
½ cup chopped green onions
1 tablespoon finely chopped seeded jalapeño pepper (needless to say, I don't do this)
1 teaspoon bottled minced garlic
½ cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper.
Add chicken to pan; cook 4 minutes on each side or until browned.
While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes.
Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.
Yield: 4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)
Robin Vitetta-Miller Cooking Light, JULY 2002
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