Don’t be fooled by the simplicity of this dish as it tastes like it was slow-braised and boasts an intense oriental flavour profile.
grapeseed or avocado oil
2 lbs skinless boneless chicken thighs
1-inch piece fresh gingerroot, peeled and cut into thin strips
2 cloves garlic, thinly sliced
½ cup chicken stock
1 tbsp maple syrup
2 star anise
1 tbsp coconut aminos or soy sauce
¼ cup freshly squeezed orange juice
2 scallions, thinly sliced on a diagonal (optional for garnish)
Heat a large skillet, over medium-high heat. Add oil and half the chicken pieces and cook undisturbed until the meat pulls away easily from the pan, 3-4 minutes. Flip over the chicken pieces with tongs and cook for another minute, just to lightly brown the other side. Transfer the chicken onto a plate and repeat with remaining chicken thighs.
Drain off all but 1 tablespoon of the oil left in the skillet, and add the ginger, garlic, chicken stock, maple syrup, star anise and coconut aminos. Bring the mixture to a boil, add the orange juice and put the chicken back into the skillet. Simmer on medium-low heat until the chicken is just cooked through, about 10 minutes more.