Ingredients

Gather these ingredients to create a dish that’s both simple to prepare and rich in flavor:

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon grated ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Orange zest for garnish
Sliced green onions for garnish
Sesame seeds for garnish

If you’re looking for substitutions, chicken breasts can be used instead of thighs, and if fresh orange juice isn’t available, bottled juice works in a pinch. My abuela always taught me the value of flexibility in the kitchen, a lesson I cherish and share with you now.

Instructions

Follow these simple steps to bring this dish to life in your kitchen:

In a medium bowl, combine the flour, salt, and pepper. Toss the chicken pieces in the flour mixture until well coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes. Stir well and bring to a simmer.
Return the chicken to the skillet, reduce the heat to medium, and let it simmer for about 5 minutes.
Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens and coats the chicken, about 2-3 minutes.
Remove from heat and garnish with orange zest, sliced green onions, and sesame seeds before serving.

Cooking is an art, and like my abuela, I encourage you to follow your senses. Adjust the seasonings to your taste, and don’t be afraid to experiment. That’s where the magic happens!

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International