Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 1/3 cup (80 ml) freshly squeezed orange juice, from 3 small oranges
  • 3 tablespoons pure honey
  • 1 tablespoon finely grated fresh ginger, about 1-inch piece fresh ginger
  • 2 tablespoons mirin, see note
  • 1 teaspoon toasted sesame oil
  • 1 3/4 pounds skinless, boneless chicken thighs
  • 1 tablespoon high heat cooking oil, suggested: avocado oil or vegetable oil
  • 2 teaspoons orange zest, optional

Instruction

  • In a medium bowl, combine the soy sauce, orange juice, honey, ginger, mirin, and sesame oil.
  • Cut chicken thighs into bite-size pieces then add to the marinade. Let marinade for 15 to 20 minutes.
  • Heat oil in a large skillet or wok with a lid over medium-high heat. When the oil is hot, use a slotted spoon to remove the chicken from the marinade and place into the pan. Save the marinade for later.
  • Cook chicken, occasionally stirring, until lightly browned on all sides. Turn the heat to medium-low then pour in the marinade and cover the pan with a lid. Cook for 5 minutes. Remove the lid, and then check to see if the chicken has cooked through. If cooked, remove the chicken to a clean bowl. Allow the marinade to simmer for 1 to 3 minutes until thickened then toss with the chicken. Serve over rice sprinkled with orange zest.