Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick
coating. Preheat skillet over medium heat. Cook chicken in hot skillet for
10 to 12 minutes or until chicken is tender and no longer pink, turning
once. Meanwhile, for sauce, in a small saucepan stir together the
cornstarch, orange peel, and salt. Gradually stir the 1/2 cup orange juice
into the cornstarch mixture. Stir in the orange liqueur or orange juice
and honey. Cook and stir until thickened and bubbly. Cook and stir for 2
minutes more. Stir in orange sections; heat through. To serve, transfer the
chicken to dinner plates. Spoon sauce over chicken.
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