1 cup uncooked white rice
2 cups water
1 tbsp oil
1 red onion
1 lb (450 g) boneless, skinless chicken thighs
1 orange, such as Navel or Valencia
1 tbsp honey
1 tsp cornstarch
Toppings (optional): sliced green onions
- In Multipurpose Steamer, combine rice and water. Top with tray; microwave uncovered, on high for about 16–18 min, or until tender.
- In Wok, heat oil over medium-high heat. Meanwhile, cut onion in half lengthwise, thinly slice each half. Add chicken to wok. Cook until golden-brown, about 2–3 min per side. Add onion; cook for 2 min, stirring halfway through, until softened and slightly browned.
- Cut orange into quarters. Using 2-in-1 Citrus Press, squeeze juice into a bowl, you should have about 1⁄2 cup. Whisk in honey, seasoning, and cornstarch.
- Decrease heat to medium-low. Pour sauce into pan; simmer, stirring and turning chicken to coat with sauce. Add more water to thin sauce, if needed. Serve with rice.