Sticky Orange Chicken
This Sticky Orange Chicken is SO DELICIOUS! Tender chicken thighs coated in a sweet, tangy, and sticky orange sauce that’s perfect for any night.
Equipment
- Large Skillet
- Small Bowl
Ingredients
- 1 lb chicken thighs boneless and skinless
- 1/2 cup orange juice freshly squeezed preferred
- 1/4 cup soy sauce use low sodium for less saltiness
- 1/4 cup honey
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for a hint of heat
- 2 green onions chopped for garnish
- sesame seeds for garnish
Instructions
Prepare the Chicken
- Start by cutting the chicken thighs into bite-sized pieces. Pat the chicken dry with paper towels to help it brown nicely in the pan.
Make the Sauce
- In a small bowl, combine the orange juice, soy sauce, and honey. Stir well until the honey is fully dissolved.
Cook the Chicken
- Heat the sesame oil in a large skillet over medium-high heat. Add the chicken pieces and season with black pepper and red pepper flakes if using. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Garlic and Ginger
- Reduce heat to medium. Add minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds to release aromas without burning.
Combine Sauce and Thicken
- Pour the orange juice mixture into the skillet with garlic and ginger. Bring to a gentle simmer. In a small bowl, whisk cornstarch and water until smooth, then slowly pour slurry into the sauce while stirring continuously to thicken.
Toss Chicken in Sauce
- Return the cooked chicken to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes to let the sauce cling and intensify flavor.
Garnish and Serve
- Transfer the Sticky Orange Chicken to a serving dish. Sprinkle with chopped green onions and toasted sesame seeds. Serve with steamed rice or stir-fried vegetables.
Notes
- Dry the chicken before cooking to ensure it browns properly.
- Add the cornstarch slurry slowly while stirring to avoid lumps in the sauce.
- Use freshly squeezed orange juice for the best flavor.
- Leftover chicken stores well in the fridge for up to 3 days or freezes for up to 2 months.
- Customize heat level by adjusting or omitting red pepper flakes.