Szechwan Orange Chicken

Whisk together thawed orange juice, rice wine vinegar, soy sauce, and Asian chile paste in a small bowl until smooth and well combined.

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

Heat canola oil in a large skillet over medium-high heat until shimmering, then add chicken thighs in a single layer and cook for 5-6 minutes per side until golden and cooked through.

Pour the orange juice mixture over the cooked chicken, stirring gently to coat all pieces evenly.

Add the orange zest and orange sections to the skillet, stirring to combine with the sauce.

Simmer the chicken and sauce together for 3-5 minutes until the sauce thickens slightly and the flavors meld.

Transfer the chicken and sauce to a serving platter and garnish generously with sliced scallions before serving.