1 lb boneless, skinless chicken thighs
zest and juice of 1 orange
1/2 c chicken stock
1 tbsp grated ginger
Pierce the chicken a few times with a fork so that it will soak up the sauce. Pan fry until golden brown, then set aside. Add the rest of the ingredients and scrape the bottom of the pan to get those tasty brown bits. Once it’s reduced, add the chicken back in and cook over medium heat for a few minutes.