Sticky Orange Chicken Chilli Greens (Printable)
Golden chicken in glossy orange glaze paired with vibrant chili-spiked 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
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
14 - Zest of 1 orange
→ Chilli Greens
15 - 7 oz tenderstem broccoli trimmed
16 - 5 oz sugar snap peas trimmed
17 - 1 red chili thinly sliced
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
# How to Make It:
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 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
03 - In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, brown sugar, ginger, garlic, and orange zest. Pour the mixture into the same skillet and bring to a simmer over medium heat.
04 - Stir in the cornstarch slurry and cook for 2 to 3 minutes, stirring constantly, until sauce thickens. Return chicken to the skillet, turning pieces to coat completely in the sticky orange sauce. Simmer for 2 to 3 minutes until chicken is glazed.
05 - 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 1 to 2 minutes longer until vegetables are tender-crisp. Drizzle with soy sauce and sesame oil; toss to combine.
06 - 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, sesame seeds, and extra orange zest.
# Expert Advice:
01 -
- The sticky orange glaze hits that perfect sweet and savory spot that everyone fights over
- Its ready in under an hour but tastes like it simmered all afternoon
02 -
- Dry your chicken thoroughly before tossing in cornstarch or the coating will turn gummy instead of crispy
- Let the glaze simmer for the full time, otherwise it will be thin and watery instead of thick and glossy
03 -
- Microplane your zest rather than grating it to avoid bitter white pith in your sauce
- If the glaze gets too thick, splash in a tablespoon of water to loosen it back up