Ingredients:

  • 1 ¼ lbs (567g) boneless, skinless chicken thighs, cut into 1 to 1 ½-inch (2.5 to 3.8cm) pieces OR chicken tenderloins
  • 1 tsp (5g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1 tsp (6g) salt
  • ¼ cup (15g) chopped fresh cilantro, divided (plus more for garnish)
  • Olive oil, for cooking
  • 2 medium oranges, juiced (about ½ cup/120ml juice)
  • 3 Tbsp (60g) honey
  • 2 cloves garlic, minced
  • 1 Tbsp (15ml) white vinegar
  • 1 Tbsp (15ml) soy sauce

Instructions:

  1. In a large bowl, combine chicken pieces with smoked paprika, cumin, and salt. Toss well to coat evenly.
  2. In a small bowl, whisk together orange juice, honey, minced garlic, white vinegar, and soy sauce until well combined. Set aside.
  3. Heat olive oil in a large sauté pan over medium-high heat. Add chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3 minutes, flip, and cook for another 2-3 minutes, or until cooked through and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a separate bowl and keep warm.
  4. Reduce heat to medium. Add orange sauce to the same pan, scraping up any browned bits from the bottom. Simmer for 4-5 minutes, whisking occasionally, until the sauce thickens slightly.
  5. Remove the pan from heat. Transfer the cooked chicken back to the pan using a slotted spoon or tongs. Add ¼ cup chopped cilantro and toss until chicken is evenly coated in the sauce. (Optional: Simmer chicken in sauce for a couple minutes for extra crispy edges).
  6. Serve warm, spooning extra sauce over the chicken bites. Garnish with additional chopped cilantro, if desired.