6–10 pieces of boneless skinless chicken (I used thighs and breasts)
salt and pepper to taste
1/2 cup orange juice (fresh or pre-made is fine)
2 tablespoon orange zest (fresh or jarred is fine)
1/2 cup red pepper jelly
2 tablespoon of fresh ginger minced (powdered is fine too, but ginger flavor will not be as developed)
1/4 cup soy sauce
1–2 tablespoon Sriracha (optional, adds extra heat)
Instructions
1. Heat a splash of olive oil a large skillet over medium-high heat. When the oil is hot, but not smoking add chicken pieces to the pan. Salt and pepper the top of the chicken pieces right in the pan. Use as much salt or pepper as you desire. Watch the chicken fairly closely to ensure you don’t burn the chicken. Depending on your stove you may want to reduce the heat slightly.
2. When the bottoms of the chicken pieces are browned flip them over and brown the other side.
3. Remove the chicken pieces from the pan, place on a plate and set aside. Add orange juice, zest, red pepper jelly, ginger, and soy sauce to the pan. Stir well to combine all ingredients. Adjust heat and bring sauce to a low boil. Reduce heat to a simmer and return chicken pieces and any juices left on the plate to the pan. Cover and simmer until chicken pieces are fully cooked through, stirring occasionally to prevent burning. Cook time will vary depending on what chicken pieces you selected.