Chinese Orange Chicken

2 tsp dark sesame oil
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium, fat-free chicken broth
1 Tbsp low-sodium soy sauce
2 tsp cornstarch

Heat oil in a large nonstick skillet over medium-high heat.
Season both sides of chicken with salt and pepper; 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 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.