Spicy Mandarin Orange Chicken

In a skillet, heat olive oil. Place chicken in the skillet and dust with onion powder, garlic powder and half of the red pepper. Open the mandarin oranges and drain, reserving the juice; squish the juice from three to four “slices” over each piece of chicken and then smear the pulp on the chicken. Cook chicken until juices run clear, turning once and repeating the coating with the mandarin orange liquid and pulp.

Combine mandarin orange juice, water, soy sauce, sugar, cornstarch and the rest of the red pepper. Pulverize approximately half of the remaining mandarin orange slices and add. Heat over med-high heat until thickened. Taste and add more red pepper if you desire more of a kick.

Divide cooked rice into four servings. Spoon a couple of tablespoons of sauce over each portion of rice. Slice chicken and place on top of rice. Drizzle with desired amount of sauce. Top with a few of the remaining slices of mandarin oranges.