Sticky Orange Chicken With Chilli Greens (Printable)
Tender glazed chicken with crisp spicy vegetables
# What's Needed:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 2 tablespoons cornstarch
05 - 2 tablespoons vegetable oil
→ Orange Sticky Sauce
06 - 1/2 cup fresh orange juice (about 2 oranges)
07 - 2 tablespoons soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon brown sugar
11 - 1 teaspoon grated fresh ginger
12 - 1 clove garlic, minced
13 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
14 - Zest of 1 orange
→ Chilli Greens
15 - 7 oz tenderstem broccoli or broccolini, trimmed
16 - 5 oz sugar snap peas, trimmed
17 - 1 red chili, thinly sliced (remove seeds for less heat)
18 - 2 tablespoons vegetable oil
19 - 1 tablespoon soy sauce
20 - 1 teaspoon sesame oil
→ Garnish
21 - 2 spring onions, thinly sliced
22 - 1 tablespoon toasted sesame seeds
23 - Orange zest (optional)
# How to Make It:
01 - Pat chicken thighs dry with paper towels. Season thoroughly with salt and black pepper. Toss chicken in cornstarch until evenly coated on all sides.
02 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear for 4-5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
03 - In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, brown sugar, grated ginger, minced garlic, and orange zest until well combined.
04 - Pour the orange sauce mixture into the same skillet used for chicken. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until sauce thickens and coats the back of a spoon.
05 - Return chicken thighs to the skillet with the thickened sauce. Turn pieces to coat evenly in the sticky orange glaze. Simmer for 2-3 minutes until chicken is fully glazed and sauce has reduced slightly.
06 - While sauce thickens, heat 2 tablespoons vegetable oil in a wok or large pan over high heat. Add broccoli and sugar snap peas; stir-fry for 2 minutes. Add sliced chili and stir-fry for another 1-2 minutes until vegetables are tender-crisp. Drizzle with soy sauce and sesame oil; toss to combine.
07 - Slice glazed chicken thighs into strips. Arrange over a bed of chilli greens on serving plates. Spoon remaining orange sauce over chicken. Garnish with spring onions, toasted sesame seeds, and additional orange zest if desired.
# Tips for Success:
01 -
- The balance of sweet honey and bright orange creates that perfect sticky coating that clings to every bite
- You get restaurant-quality glaze without any deep-frying or complicated techniques
02 -
- Do not overcrowd the pan when searing chicken or the pieces will steam instead of developing that gorgeous golden crust
- The sauce continues thickening as it stands, so remove from heat slightly before it reaches your desired consistency
03 -
- Room temperature chicken sears more evenly, so take it out of the fridge 20 minutes before cooking
- Zest your oranges before juicing them, much easier to handle when the fruit is still whole