This tropical inspired chicken dish makes an interesting mid-week dinner.
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In large skillet, cook chicken over medium-high heat.
Add onions and saute until translucent.
Pour in chicken broth and bring to boil.
Add cornstarch and stir until sauce thickens.
Add Thai chili sauce, ginger and soy sauce.
Pour canned pineapple and oranges into the skillet and bring to a simmer.
Cook until thickened, about 3-4 minutes.
Serve over rice, sprinkled with green onion.