Heat oil in large nonstick skillet over medium-high heat. Season both sides of the chicken with salt and pepper; add the chicken to the skillet and cook until golden on both sides.
Drain the oranges and reserve ¼ cup of liquid. Add the oranges with the reserved liquid to the skillet and simmer for 2 minutes.
In a small bowl, whisk together the broth, soy sauce and cornstarch; add the mixture to the pan and simmer until the sauce thickens and the chicken is cooked through, about 3 minutes more.
Notes
Nutritional information is for chicken and sauce only, divided up into four equal portions. If serving rice, that should be counted as extra.
If you are preparing this recipe as gluten-free, be sure to use brands of mandarin oranges, broth and soy sauce that are known to be GF.