1/3 c  Orange juice
3 tb Chinese plum sauce*
1 ts Dijon mustard
2 tb Grated fresh gingerroot
2 ts Rice vinegar
1/4 ts Crushed red pepper flakes
4    Skinless, boneless chicken
Breast halves
1 ts Oil

1. Stir together the orange juice, plum sauce, mustard, ginger, vinegar and
red pepper flakes. Put the chicken into a glass pan and add the marinade.
Turn to coat the chicken. Cover and refrigerate at least 1 hour, or
overnight. 2. Remove the chicken fro the marinade and discard the marinade.
In a large nonstick skillet, heat the oil over medium heat. When hot, add
the chicken. Cook about 4-5 minites per side, or until the chicken is no
longer pink when cut into the center. * The Chinese plum sauce can be found
in the Asian food section of major
supermarkets.