2 tsp dark sesame oil
2 tsp orange zest, strips (I added lemon zest to this as well)
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Sunfresh Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
1 Tbsp orange zest, finely grated, or to taste
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 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid 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. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.