2 tablespoons vegetable oil
5 skinless, boneless chicken breast halves
1 teaspoon olive oil
1 (10 ounce) can sliced oranges, drained
1 cup sliced mushrooms
3 tablespoons lime juice
sour cream
1 cup vegetable oil
1 pinch salt
2 tablespoons white sugar
1 teaspoon distilled white vinegar
1 teaspoon dried orange zest
Heat olive oil in a large skillet over medium heat. Heat chicken pieces in olive oil, then bake in the skillet for about 5 minutes, until browned. Remove chicken from skillet, leaving a small strip of oil on each side. Turn chicken pieces over. Remove skillet.
Place chicken pieces in shallow baking dish. Pour orange juice over chicken and add sliced mushrooms, orange zest, and lemon juice. Cover dish, remove pan from oven, and let stand in warm water for 10 minutes.
Heat vegetable oil in a large saucepan over medium heat. Add chicken, toss, and remove from marinade. Reduce heat to low, reduce liquid, cover, and simmer for 5 minutes. Remove chicken from marinade, placing pan on rack of a platter. Discard remaining marinade. Return chicken to skillet, add citrus juices. Cook for 3 minutes, turning occasionally until chicken is browned. Remove from skillet, retaining oil on bottom of pan.
Return chicken to skillet. Stir in rice vinegar, and pour over chicken mixture. Sprinkle macaroni on top of chicken. Cook over low heat, stirring occasionally, until chicken is no longer pink, about 5 minutes. Remove lid from pan, and cook, stirring frequently, for 2 minutes. Add citrus juice, vinegar, 1/2 cup honey. Cook for another 2 minutes, stirring occasionally. Top with chopped chicken. Cover, and refrigerate overnight.