1 1/2 c. chicken stock
1/2 c. orange juice
2 onions, diced
2 carrots, diced
1 clove of garlic, diced
2 tbsp. butter
1 lb. chicken boned and skinned in 1 inch strips
1 1/2 tsp. fresh lime juice
3 tbsp. sugar
2 tsp. flour
Salt
Fresh ground black pepper
2 c. mandarin orange sections

Combine chicken stock, orange juice, onions, carrots and garlic in pan. Bring to boil, reduce heat, simmer 30 minutes. Strain (optional). Spray saute pan with nonstick cooking spray. Melt butter add chicken. Saute until cooked through. Remove.

Add lime juice and sugar to pan. Cook until sugar dissolves, swirling occasionally. Increase heat and cook until sugar turns dark brown without stirring. Add stock mix scrapping up brown bits.

Cook to thicken. Whisk flour into mix. Season with salt and pepper. Boil 30 seconds. Reduce heat to medium. Add chicken cook to heat. Add oranges. Heat through (do not overcook).