ORANGE CHICKEN

4 boneless, skinless chicken breast

2 tsp dark sesame oil (could substitute canola oil)

2 tsp orange zest, strips (I just peeled a clementine and used the pieces of peeling)

salt and pepper

15 ounce can mandarin oranges in light syrup (mine was in water)

1/2 cup reduced-sodium chicken broth

1 tablespoon low sodium soy sauce

1 tablespoon orange zest, finely grated or to taste (I again used clementine zest)

2 tsp cornstarch

Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1-2 minutes. Meanwhile, season both sides of chicken with salt and pepper (i also used garlic powder). When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2-3 minutes per side. Drain oranges and reserve 1/4 cup liquid *** I drained about 1/4 cup of the water off my oranges and then put the oranges and the remaining liquid in the blender and pulsed for a few seconds. I didn't think anyone would like cooked chunks of mandarin oranges, so I just thought I would make a puree of it and use that instead*** Add oranges with reserved liquid (or above puree) to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more ( I just kept mine on low until we were ready to eat).

I served mine with brown rice and edamame bean pods ( a new favorite with sea salt).