Sticky Orange Chicken With Chilli Greens (Printer-friendly)
Tender chicken in sticky orange sauce with zesty chili greens
# 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)
# Directions:
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. 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 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, turning to coat completely 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 continue stir-frying for 1–2 minutes until vegetables are tender-crisp. Drizzle with soy sauce and sesame oil; toss to coat evenly.
07 - Slice glazed chicken into strips. Arrange over a bed of chili greens on serving plates. Spoon remaining sauce over chicken. Garnish with spring onions, sesame seeds, and additional orange zest if desired.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between sweet honey and tangy orange, creating that glossy restaurant style coating that clings to every bite
- Everything cooks in one skillet and one wok, meaning maximum flavor with minimum cleanup on a weeknight
02 -
- The sauce will look terrifyingly thin when you first pour it in, but trust the cornstarch slurry to transform it into glossy perfection within minutes
- Don't overcrowd your wok when cooking the greens or they'll steam instead of stir fry, working in batches if necessary
03 -
- Grating your ginger against the grain releases more flavor and prevents those stringy bits in your sauce
- Room temperature chicken sears more evenly than cold straight from the fridge