3-Tablespoons frozen orange juice, thawed
3-Tablespoons lower-sodium soy sauce
1-tablespoon freshly minced garlic
1-tablespoon hot sesame oil
1 teaspoon chili garlic sauce OR chili garlic paste
3/4 cup canned unsweetened mandarin oranges in juice
6 (4-ounce) trimmed boneless, skinless, chicken breasts
In a large resealable plastic bag or container, mix the juice concentrate, soy sauce, garlic, oil, and chili sauce or chili paste.
Gently stir in the oranges and their juice. Add the chicken, submerging it in the marinade. Seal the bag or container and marinate in the refrigerator at least six hours or overnight, rotating once or twice.
Preheat the oven to 400 degrees. Transfer the chicken to an 11x7" glass baking or casserole dish in a single layer and pour the remaining marinade on top.
Cover the dish with foil and bake for 25 to 30 minutes, or until the chicken is no longer pink inside.