1 Tbsp low-sodium soy sauce
2 tsp cornstarch
2 tsp Sriracha sauce
1. Heat oil in large nonstick skillet over medium-high heat. Season chicken with salt and pepper; place chicken in skillet and cook until golden on both sides, about 3 minutes per side.
2. Drain oranges, reserving ¼ cup of the light syrup. Add oranges and reserved syrup to the skillet; let simmer for 2 minutes.
3. In a small bowl, whisk together chicken broth, soy sauce, corn starch, and Sriracha sauce. Add mixture to skillet and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve immediately.