Ingredients
1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon canola oil1 can (11 ounces) mandarin oranges1 small onion, chopped1/8 teaspoon crushed red pepper flakesHot cooked rice2 teaspoons cornstarch2 tablespoons water1/4 cup minced fresh cilantro
Preparation
In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm.
Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.
