Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 6 oz / 170 g each)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • Zest of 1 large orange
  • 1/2 cup freshly squeezed orange juice (120 ml)
  • 2 tablespoons honey (30 g)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon fresh ginger, grated (5 g)
  • 1 tablespoon cornstarch (8 g) mixed with 2 tablespoons water (30 ml) for thickening (optional)

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken breasts to the skillet; cook for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and cover to keep warm.
  3. In the same skillet, reduce heat to medium, pour in orange juice, and scrape up any browned bits. Add honey, soy sauce, ginger, and orange zest; whisk to combine. Simmer for 2-3 minutes to reduce slightly.
  4. If using cornstarch slurry, stir it in and cook until the glaze thickens, about 1-2 minutes.
  5. Return chicken to the skillet, spoon glaze over to coat thoroughly. Cook for an additional 1-2 minutes to allow flavors to meld.
  6. Plate chicken and drizzle remaining glaze over the top.