Ingredients:

  • 1 ½ lbs (680 g) boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 1 tablespoon (15 ml) vegetable oil
  • ½ cup (120 ml) low-sodium soy sauce
  • ¼ cup (60 ml) orange juice (freshly squeezed preferred)
  • 2 tablespoons (30 g) brown sugar
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 g) grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon (8 g) cornstarch, mixed with 2 tablespoons (30 ml) water for thickening

Instructions:

  1. In a mixing bowl, whisk together soy sauce, orange juice, brown sugar, rice vinegar, ginger, and garlic to prepare the marinade.
  2. Season chicken with salt and pepper; place in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal or cover, and marinate for 30 minutes in the refrigerator.
  3. Heat oil in a non-stick skillet over medium heat. Remove chicken from marinade (reserve marinade) and add to the pan. Cook for about 4-5 minutes on each side until golden brown.
  4. In the same skillet, pour in the reserved marinade. Bring to a simmer, then add the cornstarch mixture gradually while whisking until the sauce thickens.
  5. Add the cooked chicken back to the pan, tossing to coat with the thickened sauce. Cook for an additional minute to heat through.
  6. Remove from heat, slice the chicken, and drizzle with extra sauce if desired. Serve warm.