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Homemade Sticky Thai Peanut Orange Chicken (30 Minutes) recipe photo

Sticky Thai Peanut Orange Chicken (30 Minutes)

A sticky, tangy Thai-inspired chicken with peanut-orange sauce that comes together quickly for a weeknight meal.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Small Bowl
  • ovenproof skillet
  • Measuring cups and spoons
  • Spatula or tongs
  • Whisk

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup low-sodium soy sauce
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons ketchup
  • 1/3 cup crunchy peanut butter may substitute smooth
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 3-4 tablespoons brown sugar depending on desired sweetness
  • 1 teaspoon Sriracha or Asian hot chili sauce more or less to taste
  • 1 1/2 tablespoons cornstarch
  • chopped roasted peanuts for garnish
  • green onions for garnish, sliced
  • orange zest for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a medium bowl, whisk together the soy sauce, orange juice, orange marmalade, ketchup, peanut butter, rice vinegar, fish sauce, brown sugar, Sriracha, and cornstarch until smooth; set the sauce aside.
  • In a small bowl, combine the olive oil, ground ginger, garlic powder, onion powder, paprika, ground cumin, salt, and pepper to make a rub.
  • Pat the chicken thighs dry and rub the spice mixture evenly over both sides of each thigh.
  • Heat an ovenproof skillet over medium-high heat and add 1 tablespoon oil or butter; when hot, sear the chicken 2–3 minutes per side until browned.
  • Remove the chicken to a plate. Pour the prepared sauce into the skillet, simmer for about 1 minute while scraping up any browned bits to deglaze the pan.
  • Return the chicken to the skillet, spoon some sauce over each piece, then transfer the skillet to the oven and bake 8–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove from the oven, spoon additional sauce over the chicken if desired, and garnish with chopped roasted peanuts, sliced green onions, and orange zest. Serve over rice if desired.

Notes

  • I prefer thighs for tenderness but you can use boneless skinless breasts pounded thin and adjust baking time.
  • Start with 3 tablespoons brown sugar, then add more if you like it sweeter.
  • You can substitute smooth peanut butter if needed.
  • Check chicken doneness with an instant-read thermometer.