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In A Small Bowl, Combine The Salt, Ginger And Pepper. Sprinkle Over Both Sides Of Chicken. In A Nonstick Skillet, Saute Chicken In Oil For 2 Minutes On Each Side Or Until Browned. Remove Chicken To Plate And Keep Warm. Reduce Heat To Medium-Low. Drain Oranges, Reserving Juice. Stir Juice, Onion And Red Pepper Flakes Into Skillet. Cook And Stir For About 3 Minutes Or Until Onion Is Tender. Bring To A Boil. Return Chicken To Skillet. Reduce Heat; Cover And Cook For About 10 Minutes Or Until Chicken Juices Run Clear. Place Chicken Over Rice; Keep Warm. Combine Cornstarch And Water Until Smooth. Gradually Stir Into Skillet. Bring To A Boil; Cook And Stir For About 2 Minutes Or Until Mixture Is Thickened. Add Mandarin Oranges; Heat Through. Pour Sauce Over Chicken. Sprinkle With Cilantro.
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