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Makes 4 servings

4	teaspoons cornstarch, divided
1/4	teaspoon salt
1/4	teaspoon paprika
1/4	teaspoon black pepper
4	boneless skinless chicken breast halves (4 ounces each)
1	teaspoon canola or vegetable oil
1	cup orange or tangerine juice
1	medium sweet potato, peeled
1/4	teaspoon ground cinnamon
4	whole cloves
1	can (8 ounces) pineapple chunks in juice, undrained
1/2	cup chopped green onions
1	can (11 ounces) mandarin orange segments, drained

Combine 3 teaspoons cornstarch, salt, paprika and pepper in small bowl; dust chicken with mixture.
Heat oil in large nonstick skillet over medium heat. Add chicken; brown 4 minutes on each side. Remove skillet from heat. Transfer chicken to plate; keep warm. Stir orange juice into skillet, scraping up brown bits on bottom of skillet.
Cut yam into 1/2-inch slices; cut each slice into quarters. Add yam, cinnamon and cloves to skillet; bring mixture to a boil over high heat. Reduce heat to low. Simmer, covered, 5 minutes, stirring once. Return chicken to skillet; simmer, covered, 7 to 8 minutes or until yam is tender and chicken is no longer pink in center.
Meanwhile, drain pineapple, reserving juice. Combine remaining 1 teaspoon cornstarch and reserved juice until smooth. Stir cornstarch mixture, pineapple and green onions into skillet. Cook and stir over medium heat until mixture boils and thickens. Add orange segments; cook and stir until heated through. Remove cloves before serving.

Check out more recipes for Chicken & Other Poultry

Orange Glazed Chicken with Sweet Potato & Fruit