Another great, quick weeknight meal. Chinese takeout-inspired cooking is quickly becoming one of my favorite go-to meal plans during the week, because it takes minimal prep and negligible time to cook.
The sauce came out a bit thin, but I'll remedy that in the recipe I post here.

1 tbsp honey
2 tbsp soy sauce
1 tsp ground ginger
1 1/2 tbsp cornstarch
1/2 cup orange juice
1 packet Splenda (or 1 tsp sugar)
1/4 tsp red pepper flakes
1/8 tsp cayenne
1 cup mandarin oranges (drained)
3 cloves crushed or minced garlic
1 lb chicken breast tenders, diced about 1"

In a small bowl, mix the first 7 ingredients and set aside. Heat about 3 tbsp oil in a pan over medium-high and add your diced chicken. About halfway through cooking, add the garlic and cook until chicken is no longer pink. Add your sauce mixture and orange slices and continue cooking, kicking the heat up a smidge, until the sauce starts to thicken and bubble. A little orange rind would be great in this, too, but I didn't have any on hand.