Sticky Orange Chicken with Chilli Greens (Printable)
Tender glazed chicken with zesty orange sauce and spicy crisp vegetables for a satisfying meal.
# 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 or broccolini 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 Steps:
01 - Pat chicken thighs dry with paper towels. Season generously with salt and black pepper. Toss chicken in cornstarch until evenly coated, shaking off excess.
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. Pour mixture into the same skillet and bring to a gentle simmer.
04 - Stir cornstarch slurry into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats the back of a spoon. Return chicken to the skillet, turning to coat evenly in the sticky orange glaze. Simmer for 2-3 minutes until sauce clings to chicken.
05 - While sauce simmers, heat 2 tablespoons vegetable oil in a wok or large pan over high heat until smoking. 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 combine.
06 - Slice glazed chicken into strips. Arrange chilli greens on serving plates and top with sliced chicken. Spoon remaining orange sauce over chicken. Garnish with spring onions, toasted sesame seeds, and extra orange zest.
# Expert Advice:
01 -
- The way fresh orange juice and honey create a glossy restaurant style coating in minutes
- That perfect sweet tangy heat balance that keeps everyone coming back for seconds
02 -
- The cornstarch coating on the chicken is what makes the sauce actually stick instead of sliding right off
- Fresh orange juice matters because bottled stuff can taste flat and metallic when reduced
03 -
- Patting chicken completely dry before the cornstarch coating is the difference between golden and gray
- Let the sauce simmer long enough to reduce slightly before adding the slurry for deeper flavor