Ingredients 
1kg bone-in skin-on chicken pieces or breasts
1½ cups Orange Juice
1 cup water or chicken stock
1 tbsp freshly grated ginger
4 minced garlic cloves
5 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp honey
1 tbsp mustard
1 tsp paprika
1 tsp salt
½  tsp pepper
½ cup frozen peas

Method 
Heat olive oil in a large skillet over medium heat.
Brown the chicken pieces on both sides until crispy and golden.
Add garlic andginger sauté for 2-3 minutes.
Deglaze with orange juice, scraping up any browned bits from the pan.
Add chicken stock, paprika, salt, peper, stir well.
Cover, and simmer for 20-30 minutes.
Uncover add tomato sauce, honey, mustard and soy stir, well simmer for another 12-15 minutes until sauce thickens into a sticky glaze.
Thicken with potato or corn starch if needed
Serve with peas, and rice.