Ingredients:
1 tablespoon vegetable oil
6 skinless chicken breast halves
pepper
1 (8 ounce) cans pineapple chunks, drained, reserve juice
1 (10 ounce) cans mandarin oranges, drained, reserve juice
2 teaspoons cornstarch
1/4 cup green onions, Chopped
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
1 teaspoon fresh ginger, grated
2 teaspoons soy sauce
Directions:
Brown & cook the peppered chicken breasts in the tbsp of oil, cook until internal temperature reaches 170F (apprx 12 minutes).Brown evenly on all sides.
Transfer to a platter and keep warm.
While the chicken is cooking gather your sauce ingredients.
Drain your orange & Pineapple juices into a bowl, stir in the cornstarch.
Pour juice into the skillet, over medium heat, add remaining ingredients, stir and bring to a simmer.
Cook until thickened (3-4 minutes).
Return Chicken to skillet, heat through & serve.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.