ORANGE AND GINGER CHICKEN

Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.

Heat oil in a large skillet over medium-high heat and brown the chicken pieces on all sides, approximately 5-7 minutes total, until golden but not cooked through.

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the crushed garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

Pour in the orange juice and add the soy sauce, grated orange peel, and drained water chestnuts, stirring to combine.

Return the chicken pieces to the skillet and bring the mixture to a gentle simmer.

Reduce heat to medium and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.

Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly to avoid lumps, then cook for 1-2 minutes until the sauce thickens and becomes glossy.

Taste and adjust seasoning with additional soy sauce or salt if needed, then serve the chicken and sauce over rice or noodles.