Sticky Orange Chicken With Chilli Greens (Printable)
Golden chicken glazed in sweet orange sauce paired with crisp chilli-stir-fried vegetables for a vibrant, satisfying dinner.
# What You'll Need:
→ 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 Steps:
01 - Pat chicken thighs dry with paper towels. Season evenly with salt and black pepper. Toss chicken in cornstarch until thoroughly 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. Remove chicken from skillet and set aside on a plate.
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 and bring to a gentle simmer. 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 seared chicken thighs to the skillet, turning to coat evenly in the sticky orange sauce. Simmer for 2–3 minutes until chicken is glazed and sauce has reduced slightly.
06 - While sauce simmers, 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.
07 - Drizzle soy sauce and sesame oil over the stir-fried vegetables. Toss well to coat evenly. Remove from heat.
08 - Slice glazed chicken 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 extra orange zest if desired.
# Expert Advice:
01 -
- The sauce achieves this perfect balance between sweet and tangy that makes you want to lick the plate
- Everything comes together in under 45 minutes but tastes like it took way more effort
02 -
- The sauce thickens fast once you add the cornstarch slurry so have your chicken ready to return to the pan immediately
- Don't overcrowd your pan when searing or the chicken will steam instead of getting that golden crust
03 -
- Zest your oranges before squeezing them for juice
- Grate the ginger and garlic directly into the sauce bowl so you don't lose any of those flavorful juices