Chicken thighs caramelize in a ginger orange sauce that needs nothing but heat and a skillet. The glaze clings to the meat as it cooks, building deep flavor in under thirty minutes. Serve with rice or noodles to catch every bit of sauce.

Serves 2. 30 minutes, 5 at the stove.

About 300 calories a serving, 30 g protein, 3 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four bone-in, skin-on chicken thighs dry and season on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
2. Set the thighs skin side down in the hot skillet and cook without moving them for 8 to 10 minutes, until the skin is golden and crisp, then turn them over. The skin should render and brown; adjust heat if needed to keep it sizzling but not burning.9 min
3. Pour three-quarters cup of the ginger orange sauce over the thighs and bring it to a simmer. Lower heat to medium and cook for 12 to 15 minutes, turning the thighs once halfway through, until the sauce coats them in a dark glaze and a thermometer reads 165°F (74°C) at the thickest part of the thigh.13 min

Note Swap boneless thighs or chicken breast if you have them; boneless thighs will cook in about 20 minutes total. Leftovers keep covered for three days and reheat gently over low heat. Serve over steamed white or brown rice, with sliced scallions scattered on top.