Mandarin Orange Chicken

• 4 boneless skinless chicken breast halves 4 oz ea
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• nonstick cooking spray as needed
• 1/2 cup finely chopped onion abt 1 small
• 1/2 cup orange juice
• 2 teaspoons fresh ginger minced
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1/4 cup cold water
• 1 can mandarin orange segments 11 oz drained
• 2 tablespoons chopped fresh cilantro finely, to 3
• 2 cups cooked rice
• fresh cilantro Additional, optional

1. Pound chicken slightly between 2 pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin.
2. Broil chicken, 6 inches from heat source, 7 to 8 minutes on each side until chicken is no longer pink in center. Or, grill chicken, on covered grill over medium-hot coals, 10 minutes on each side or until chicken is no longer pink in center. Sprinkle with salt and pepper.
3. Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion; cook and stir about 5 minutes or until tender. Add orange juice, ginger and sugar. Heat to a boil.
4. Combine cornstarch and water in small bowl; add to juice mixture, stirring until thickened. Boil 1 minute, stirring constantly. Stir in orange segments and cilantro. Serve chicken over rice; top with sauce. Garnish as desired.

chicken, salt, freshly ground black pepper, nonstick cooking spray, onion, orange juice, fresh ginger, sugar, cornstarch, cold water, cilantro, rice, cilantro

Taken from www.yummly.com/recipe/Mandarin-Orange-Chicken-1663280 (may not work)