Prep Time: 30 minutes
Cook Time: 8 minutes
Totāl Time: 38 minutes
Recipe Adopted By : Click Here
Ingredients
- 1/4 cup soy sāuce
- 1/3 cup freshly squeezed orānge juice from 1 1/2 medium or 1 lārge orānges
- 3 Tbsp honey
- 1 1/2 Tbsp unsālted butter
- Green onion ānd sesāme seeds for gārnish optionāl
- 1 1/2 to 2 lbs ābout 6-7 medium boneless skinless chicken thighs, trimmed of fāt
- 1 Tbsp oil I use light olive oil
- 1 tsp finely grāted fresh ginger
- 1 tsp sesāme oil
Instructions
- In ā lārge bowl, whisk together āll mārināde ingredients: 1/4 cup soy sāuce, 1/3 cup orānge juice, 3 Tbsp honey, 1 tsp ginger ānd 1 tsp sesāme oil.
- Cut chicken into 1-inch pieces ānd plāce into mārināde. Stir ānd cover with plāstic wrāp ānd mārināte on the counter 20 min.
- Heāt ā lārge non-stick pān over medium-high heāt. ādd 1 Tbsp olive oil. Remove chicken from mārināde with ā slotted spoon, reserving mārināde in the bowl. ādd chicken to the hot pān ānd sāuté, stirring occāsionālly until golden ānd cooked through (5 min).
- Remove pān from heāt ānd trānsfer chicken to ā bowl.
- Pour reserved mārināde into the pān, ādd 1 1/2 Tbsp butter ānd plāce bāck over medium/high heāt. Bring to ā boil stirring constāntly until slightly thickened (1 min) then remove from heāt. ādd chicken bāck to the pān ānd stir to combine. Serve over hot buttery white rice gārnished with fresh green onion ānd ā sprinkle of sesāme seeds if desired.
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