Ingredients
1 ½ lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
Salt and black pepper, to taste
For the orange glaze:
1/2 cup orange juice (freshly squeezed preferred)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar or apple cider vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
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Season chicken with salt and pepper.
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Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side, until golden and cooked through. Remove from skillet and set aside.
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In the same skillet, add orange juice, soy sauce, honey, vinegar, garlic, and ginger. Simmer for 3–5 minutes.
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Stir in cornstarch slurry and cook until the glaze thickens, about 1–2 minutes.
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Return chicken to the skillet and toss in the glaze until coated and heated through.
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Serve hot with rice or vegetables if desired.