Chicken Thighs with Orange Soy Sauce
Juicy, flavorful, and irresistibly aromatic, these Chicken Thighs with Orange Soy Sauce combine tender seared chicken with a vibrant sauce that's the perfect balance of sweet and savory. Freshly squeezed orange juice, soy sauce, honey, and a hint of ginger and garlic create a luscious glaze that clings to the chicken, infusing it with a citrusy tang while keeping it perfectly moist. A quick cornstarch slurry ensures the sauce achieves restaurant-quality thickness, making it ideal for serving over steamed rice or alongside roasted vegetables. Garnished with fragrant orange zest and crisp green onions, this one-skillet dish is as beautiful as it is simple to prepare. Ready in just 35 minutes, this recipe is a sure-fire crowd-pleaser for weeknight dinners or casual gatherings. Perfect for anyone who loves easy chicken recipes with a bold twist of flavor!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 cup orange juice (freshly squeezed is preferred)
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 stalks green onions (sliced for garnish)
- 1 teaspoon orange zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a small bowl, whisk together the orange juice, soy sauce, honey, grated ginger, and minced garlic. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet, smooth side down, and sear for 5-6 minutes until golden brown. Flip the thighs and cook for another 4-5 minutes until the other side is browned.
Reduce the heat to medium and pour the orange soy sauce mixture over the chicken. Allow the sauce to come to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the skillet to thicken the sauce.
Simmer the chicken in the sauce for about 10 minutes, occasionally spooning the sauce over the thighs, until the chicken is cooked through (internal temperature of 165°F).
Sprinkle the chicken with orange zest and sliced green onions before serving.
Serve hot with steamed rice or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 55.9 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
