I found this recipe on Facebook and it filled all of my criteria: No longer than one page and no prep other than cutting and measuring.  I had made ribs once that had been marinated in OJ and the juice really tenderized the meat, so I thought this would do the same.  I also like the fresh ginger element.  No changes, other than serving the liquid on top of the chicken and rice.  Eddie had two plates.

The big orange things are just sliced frozen OJ concentrate.