4 boneless, skinless chicken breasts
2 tbsp. vegetable oil
1 small can mandarin oranges, undrained
2 tbsp. brown sugar
1 tsp. prepared mustard
3 tbsp. ketchup
1 tbsp. vinegar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/16 tsp. ground cloves

Rinse, pat and dry chicken. Heat oil in skillet over medium heat. Add chicken. Cook 2-3 minutes on both sides. Drain oranges and save juice. Set oranges aside. Mix orange juice and remaining ingredients. Stir well and pour over chicken. Cover and simmer for 30 minutes. Add oranges and simmer an additional 5 minutes or until tender. Serve over rice.

Yields 4 servings.