1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons of liquid, onions, jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce and cornstarch, and add to pan. Bring to a boil; cook 1 minute or until slightly thickened. Yield 4 servings (serving size 1 chicken breast half and 6 tablespoons sauce).