1. 1 tablespoon vegetable oil
2. 8 chicken pieces, cut-up, skin removed
3. 1 cup bell pepper, cut into chunks
4. 2 tablespoons green onions, chopped
5. 1 garlic clove, minced
6. 3/4 cup orange juice
7. 1 teaspoon prepared mustard
8. 1/8 teaspoon pepper
9. 2 teaspoons cornstarch
10. 2 tablespoons water
11. 1/2 cup fresh orange sections, cut into bite-size pieces

1. In a large non-stick skillet, heat oil and brown chicken over medium heat.  Remove from skillet.
2. Add bell pepper, green onion and garlic; cook for about 5 minutes or until tender, stirring occasionally.
3. Return chicken to skillet.  Add orange juice, mustard and pepper; bring to boil.
4. Reduce heat, cover and simmer about 20 minutes. 
5. Transfer chicken to serving platter, keep warm.
6. In small bowl, combine cornstarch and water.  Add to skillet.
7. Increase heat to high; add orange sections.  Cook 1-2 minutes or until thickened, stirring frequently. 
8. Pour over chicken.

Calories: 190
Fat: 8 g
Cholesterol: 55 mg
Sodium: 70 mg
Carbohydrate: 8 g
Dietary fiber: 1 g
Protein: 21 g