Author adapted by Angela Litzinger at test.angelaskitchen.com from howstuffworks.com
6bonelessskinless chicken breasts (4 to 6 ounces each)
1/4teaspoonground black pepper
3teaspoonsminced fresh ginger
6tablespoonswater or gluten free chicken stock/broth
2cupsmandarin orange segmentsdrained (preferable in 100% juice)
Pound chicken slightly between 2 pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin. Broil chicken 6 inches from heat source 7 to 8 minutes on each side or until chicken is no longer pink in center. Sprinkle with salt and pepper. Set aside to cool. Put chicken into a quart freezer bag. Remove as much air as possible, seal, label and freeze.
In a lightly oiled skillet over medium heat, cook onion. Cook onion, stirring often for about 5 minutes or until tender. Allow to cool. Stir remaining ingredients, except cornstarch, into cooled onions. Put mixture into another quart freezer bag, then add cornstarch. Remove as much air as possible, seal, label and freeze.
Package chicken bag and sauce bag together in a gallon freezer bag.
To serve: Thaw. In a pan, heat chicken. In same pan, add juice mixture. Whisking often, heat juice mixture until thickened and bubbly and chicken heated through. Serve over rice.