2 tsp. cornstarch
3/4 tsp. dry mustard
1 tbsp. teriyaki sauce
1/4 c. honey
1/4 c. orange juice
1/2 fresh orange, thinly sliced
4 to 5 boneless chicken breasts

In a small bowl, combine cornstarch, mustard and teriyaki sauce. Add honey and orange juice. Arrange chicken on a microwave pan; cover with waxed paper. Cook at medium power for 14 to 16 minutes or until chicken can be easily pierced with a fork. Remove and drain chicken. Pour orange sauce over chicken, turning pieces to coat on all sides. Continue cooking on high for 2 to 3 minutes or until sauce thickens. Top with orange slices. Let stand 3 to 5 minutes before serving.