Orange Teriyaki Chicken

• 4 boneless skinless chicken breast halves (about 1 pound)
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1/2 cup apple juice
• 1/2 cup teriyaki sauce
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 (11 ounce) can mandarin orange segments, drained
• 2 green onions, thinly sliced

1. Preheat oven to 350F and lightly spray a 3 quart casserole dish.
2. Arrange chicken breasts in casserole dish.
3. Mix brown sugar and cornstarch.
4. Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
5. Pour this over the chicken.
6. Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
7. Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.

chicken breast halves, brown sugar, cornstarch, cornstarch, apple juice, teriyaki sauce, canola oil, garlic, orange segments, green onions

Taken from www.food.com/recipe/orange-teriyaki-chicken-301022 (may not work)