Ingredients

2 tsp dark sesame oil
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup
1/2 cup reduced-sodium, fat-free chicken broth
1 Tbsp low-sodium soy sauce
2 tsp cornstarch

NOTE: I use half Olive Oil and half Sesame Oil to lighten the the taste..I also toss in fresh grated Ginger for added flavor..

Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.

Yields 1 piece of chicken and about 1/4 cup of sauce per serving.