It has taken me a few tries perfect and way too long to share this recipe, but here it is in all of its orange-y, spicy, and simple glory.
A few notes about this recipe: the sauce part of the recipe would be great on tofu (hey, hey vegetarians!) and the chicken pairs well with rice and stir-fried vegetables.
1 pound boneless, skinless chicken breasts cut into 1-inch pieces
1 tablespoon olive oil
2 large oranges
1 tablespoon honey
2 cloves minced garlic
3 tablespoons soy sauce
1/4 cup chicken broth
1 tablespoon cornstarch
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
1. Heat a large skillet to medium high and add olive oil. Cook chicken in oil until just done, about ten minutes or until lightly browned. Set chicken aside on a paper towel-lined plate.
2. Peel two large strips of zest from the oranges with a vegetable peeler and use a grater to zest one of the oranges. Juice the oranges and combine the juice with the peeled zest, grated zest, honey, garlic, soy sauce, and broth in a medium-sized bowl. Whisk until fully combined and add to the skillet used to cook the chicken and bring to a boil. Reduce heat to simmer and stir frequently.
3. While sauce is simmering, combine the cornstarch with with one tablespoon cold water and mix until combined. Add to sauce and cook until mixture is thickened.
4. Add chicken to sauce and stir until the chicken is fully coated. Add crushed red pepper, salt, and pepper and enjoy!