2poundsskinless, boneless chicken breasts (or thighs, cut into ¾-inch pieces)
Kosher salt(to taste)
2tablespoonscanola or vegetable oil
4scallions, white and light green parts, sliced
Hot cooked rice or quinoa, for serving (optional)
Instructions
Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.
Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until the sauce thickens and the chicken is cooked through, 3 to 4 minutes more (thigh meat will take a bit longer than white breast meat).
Serve over hot rice or quinoa, if desired.
Notes
The chicken can be cut up a couple of days ahead of time, and the sauce can be combined a couple of days in advance, and refrigerated, too. Leftovers can be held in the fridge for up to three days and then reheated in the microwave just until warmed through.