2 med. oranges or 1 sm. can frozen orange juice, diluted with 1 1/2 cans of water
1 tbsp. cornstarch
1 tbsp. butter
1 tbsp. honey

Squeeze both oranges. Add water if necessary to make 2/3 cup or prepare frozen juice as instructed.

Mix cornstarch into 1/4 inch water. Add to orange juice in small saucepan. Add butter and honey. Cook and stir until thickened and bubbly. If using frozen orange juice marinate chicken in some of the juice before broiling. Drain all but 2 tablespoons of liquid from the chicken. Pour orange sauce over chicken. Cover pan with foil. Return to the oven until sauce is as hot and thick as you desire. Serve with fluffy cooked rice.