Quick Honey Teriyaki Chicken

Combine the soy sauce, orange juice, honey, ginger, mirin, and sesame oil in a medium bowl.
Cut the chicken thighs into 1-inch pieces, then add them to the marinade. Let marinade for 10 to 15 minutes.
Heat the oil in a large skillet or wok with a lid over medium-high heat. When the oil is hot, use a slotted spoon to remove the chicken from the marinade and place it into the pan. Save the marinade for later.
Cook the chicken for 2 to 3 minutes per side or until lightly browned.
Turn the heat to medium-low, pour in the reserved marinade, and cover the pan with a lid. Cook for 5 minutes. Remove the lid and continue to simmer until the sauce thickens and the chicken is cooked though, about 5 minutes more.
Serve over rice sprinkled with orange zest.

Ingredient :

1/4 cup (60ml) low-sodium soy sauce
1/3 cup (80ml) fresh squeezed orange juice, from 2 to 3 oranges
3 tablespoons pure honey
1 tablespoon finely grated ginger, 1-inch piece fresh ginger
2 tablespoons mirin, see tips
1 teaspoon toasted sesame oil
1 1/2 pounds (680g) boneless skinless chicken thighs
1 tablespoon avocado oil or vegetable oil
2 teaspoons orange zest, optional