2 teaspoons freshly grated orange zest

½ cup freshly squeezed orange juice (about 2 medium oranges)

⅓ cup brown sugar, tightly packed

2 tablespoons Asian white rice vinegar

3 tablespoons tamari sauce

2 teaspoons Sriracha

1 teaspoon ground ginger

1 teaspoon garlic powder

2 teaspoons cornstarch dissolved in 1 tablespoon water

2 teaspoons olive or canola oil

1 ½ lbs boneless, skinless chicken thighs

¼ teaspoon kosher salt

2 stalks scallions, thinly sliced

Optional: Cooked rice for serving

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In a small bowl, whisk together orange zest, orange juice, brown sugar, rice vinegar, tamari, Sriracha, ground ginger, and garlic powder.
Heat a large skillet over medium heat and add the oil.
Cut chicken thighs into bite-sized pieces, season with salt, and add them to the skillet. Cook until golden and cooked through, about 6–8 minutes.
Pour the orange sauce mixture over the chicken and bring to a simmer.
Stir in the cornstarch slurry and cook for 2–3 minutes, or until the sauce thickens and coats the chicken.
Remove from heat, garnish with scallions, and serve with rice if desired.

Swap chicken thighs for chicken breast for a leaner option.

Replace tamari with soy sauce if gluten isn’t a concern.

Add more Sriracha or red pepper flakes for extra heat.

Use honey instead of brown sugar for a different sweetness.

Serve with cauliflower rice or stir-fried vegetables for a low-carb version.

Store leftovers in an airtight container for up to 4 days.

Can be frozen for up to 2 months.