PEEL one of the oranges; BREAK into sections; SET aside; SQUEEZE 1/3 cup juice from the other orange; SET aside.
In a 4-quart Dutch oven, HEAT 1 teaspoon of the oil over medium heat; ADD spinach; COVER; COOK until slightly wilted, about 4 to 5 minutes, STIRRING occasionally.
DRAIN spinach; TRANSFER to serving platter; COVER to keep warm; WIPE out Dutch oven with a paper towel.
In a small mixing bowl, COMBINE orange juice, soy sauce, honey, ginger, cornstarch, and crushed red pepper; SET aside.
ADD two teaspoons oil to Dutch oven; HEAT over medium-high heat; ADD garlic; COOK, STIRRING for 30 seconds.
SPRINKLE chicken strips with salt and pepper; ADD to Dutch oven; COOK, STIRRING, until chicken is no longer pink, about 3 minutes.
STIR in orange juice mixture; COOK, STIRRING, until thickened and bubbly, then COOK 1 minute more.
ARRANGE orange slices on top of spinach; SPOON on chicken mixture.
Per Serving (excluding unknown items): 221 Calories; 5g Fat (20.9% calories from fat); 30g Protein; 14g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.