Method:

• Start by cutting your boneless, skinless chicken breasts into bite-sized cubes.
• In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the cubed chicken. Season with ground black pepper and sauté until the chicken is cooked through and golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, lower the heat and add the minced garlic and freshly grated ginger. Sauté for about 30 seconds until fragrant. In a mixing bowl, combine the orange juice, low-sodium soy sauce, brown sugar, and water. Mix well.
• In a separate small bowl, mix the cornstarch with a little water to create a slurry. Pour the orange juice mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and allow the sauce to thicken, stirring constantly.
• Return the chicken to the skillet, tossing to coat in the thickened sauce. Let it simmer for another 2-3 minutes to heat through. Serve the Mandarin Chicken over a bed of steamed rice and steamed broccoli. Garnish with sliced green onions and sesame seeds.