mandarin chicken

I too hadn't been to the store yet, so this is another recipe with most ingredients on hand. This is the second time I made this, and for some reason I feel like I liked it better the first time. Matt really liked it both times, and Chase ate it. This is also from Just Cook Already.

4 chicken breast halves, skinned and boned
Vegetable cooking spray
2 tsp. vegetable oil
1 (11 oz.) can unsweetened mandarin oranges
2 tbsp. brown sugar, firmly packed
1 tsp. prepared mustard
3 tbsp. ketchup
1 tbsp. vinegar
1 tsp. cornstarch
1/2 tsp. each ground cinnamon and ginger
1/8 tsp. ground cloves

Trim excess fat from chicken; then wash and pat dry. Coat large skillet with cooking spray. Put on medium high heat until skillet is hot and add vegetable oil.
Add chicken and lightly brown on both sides. Drain mandarin oranges, reserving juice. Set oranges aside. Combine juice with remaining ingredients and pour over chicken in skillet. Cover and simmer for 30 minutes. Add reserved oranges and simmer an additional 5 minutes, or until chicken is tender. Serve with plain white rice or chinese noodles.

Both times I served with noodles, although if I make again I think I will do rice - even though Matt said he loved the noodles.