You can also prepare this Asian-inspired dish with chicken breasts. Whichever you choose, serve the chicken and sauce alongside ramen noodles or brown rice.

4 chicken thighs (1 1/2 pounds), skinned, all visible fat removed
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar or cider vinegar
2 tablespoons dry sherry or orange juice
1 teaspoon toasted sesame oil
1 teaspoon honey
1/2 teaspoon bottled minced garlic
1 tablespoon orange juice or water
1 teaspoon cornstarch

Preheat oven to 375°F.
Arrange chicken in a single layer in a glass baking dish. Set aside.
In a small bowl, stir together soy sauce, vinegar, sherry, sesame oil, honey, and garlic. Pour over chicken. Bake, uncovered, 30 minutes, or until chicken is tender and no longer pink in center. Remove chicken from baking dish and keep warm.
Transfer sauce to a small saucepan. In a small bowl, stir together orange juice and cornstarch. Add to sauce. Cook and stir over medium heat until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve chicken with sauce.
Microwave Method: Prepare recipe as directed above, but cover baking dish with vented plastic wrap and cook on 100% power (high) 6 to 7 minutes. Rotate dish a half turn. Re-cover and cook on high for 6 to 8 minutes, or until chicken is tender and no longer pink in center. Remove chicken from baking dish and keep warm. Transfer sauce to a 2-cup glass measuring cup. In a small bowl, stir together orange juice and cornstarch. Add to sauce. Cook, uncovered, on 100% power (high) for 1 to 2 minutes or until thick and bubbly, stirring every 30 seconds. Serve chicken with sauce.

When a recipe calls for wine or dry sherry, don’t use cooking sherry or cooking wine. These bottled cooking liquids are very salty and have little resemblance to wine or sherry. You’re better off using the real thing or substituting water or fruit juice.