1 Package Sanderson Farms® Boneless Skinless Thighs
3/4 Cup Orange Juice, divided
1 1/2 Tablespoons Rice Vinegar
2 Tablespoons Light Olive Oil, divided
2 Tablespoons Orange Zest, divided
1 1/4 Teaspoons Salt, divided
2 Tablespoons Low Sodium Soy Sauce
1 Teaspoon Honey
1 1/2 Tablespoons Sugar
1/2 Teaspoon Ground Black Pepper
Cooked Jasmine Rice
1. Cut thigh filets into 1/2 inch pieces and place in a sealable bag.
2. In a small bowl, combine 1/4 cup orange juice, rice vinegar, 1 tablespoon olive oil, 1 tablespoon orange zest and 1 teaspoon salt. Add orange juice mixture to bag and place in refrigerator to marinate 30 minutes.
3. Combine 1/2 cup orange juice, soy sauce, sugar, honey, 1 tablespoon orange zest, 1/4 teaspoon salt, black pepper and 1 tablespoon olive oil in a small sauce pan. Bring to a boil; then, lower heat to a simmer. Cook 10 minutes to make a glaze.
4. Heat a 12 inch skillet over medium high heat. Cook chicken until dark golden brown, about 10 minutes or until chicken is to an internal temperature of 165°F.
Add glaze to skillet, cook for 3 additional minutes until chicken is evenly coated.
5. Serve with cooked Jasmine Rice
Makes 6 servings.