2 (3 ounce) cans mandarin oranges, rinsed and drained
2 cups fresh, orange juice
1 cup water
3 tablespoons lemon juice
2 tablespoons orange zest
1 small red onion, thinly sliced
2 tablespoons white sugar
1 cup chicken broth
1/2 cup finely chopped celery
1/2 cup chopped onion
1 1/2 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon lemon pepper
1 pinch crushed red pepper
Bring a large pot of water and olive oil to a boil. Cover, and add chicken. Cook until no longer pink, about 3 to 5 minutes. Drain, and sprinkle with orange zest. Remove from heat.
Whisk together orange juice and water. Add lemon juice, orange zest, orange juice mixture, chicken broth and orange zest. Cook until sauce thickens, about 15 minutes. Stir in celery, onion and sugar. Cover, and simmer 5 minutes, stirring occasionally. Stir in chicken broth, orange zest, lemon zest, orange juice mixture, chicken broth, onion and celery salt. Cover, and simmer until reduction is complete, about 20 minutes. Stir in chicken broth, orange zest, white sugar, chicken broth, onion, celery salt, lemon pepper and red pepper. Serve at room temperature.