Orange Chicken

This is fantastic! I got it off the Weight Watcher's site, but modified it, because the orange zest became bitter....

Points per serving: 5

2 tsp dark sesame oil
2 tsp orange zest, strips
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
15 oz Mandarin Oranges In Light Syrup, or similar item
1/2 cup(s) reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
2 tsp cornstarch


Heat oil in a large nonstick skillet over medium-low heat. With a carrot peeler, peel the zest off the orange. Cut into small strips (I cut it the short way) Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Cube chicken. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden.
Drain oranges and reserve 1/4 cup liquid. Juice the orange you used for zest. Whisk together broth, soy sauce, and cornstarch in a small bowl. Add oranges, reserved liquid, and juice to skillet. Add broth mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.
We ate this over brown rice and broccoli.
It is sweet, but not too much and is great over rice!