1 lb skinned chicken thighs
3 cups sliced round carrot(s)
1 cup orange juice
2 Tbsp. reduced-sodium soy sauce
Cut chicken into 6 equal portions. Place chicken thighs in a skillet or pan just large enough to hold them comfortably without crowding. Sprinkle in the sliced carrots. Pour in the orange juice and soy sauce and shake the pan a few times to distribute the liquid. Bring to a boil over high heat, then lower the heat to medium-low and simmer, covered, for 20 minutes. Remove the lid and raise the heat to high; cook for 7 minutes, shaking the pan a few times to move the chicken and vegetables and prevent sticking. The sauce should be thick and syrupy. Serve when cool enough to eat.