1 pound chicken breast or thighs
1 red onion
1 clove garlic
2 TBSP oil
2 TBSP Spice by Rachel Sweet CHAI SPICES
Remove the chicken from the packaging and place on a plate. Sprinkle both sides with the 2 tablespoons CHAI SPICES and let rest at room temperature while you prepare the rest of the ingredients.
Meanwhile, peel the papery skin off the onion and slice into thin half moons. Mince the garlic, and peel the orange. Separate the wedges and cut in half or in thirds so that they are bite sized.
Heat the oil in a large pan over medium heat and add the onion slices. Cook for 2 minutes and then add the garlic. Cook an additional minute, and add the chicken pieces. Cook for 4 minutes and then flip the chicken over. Add the orange pieces to the pan and cook an additional 4 minutes. Check for doneness (internal temperature of 165 degrees F) and serve.