Clay Pot Orange Chicken
Experience the rich, aromatic flavors of Clay Pot Orange Chicken, a comforting dish that brings together tender, marinated chicken thighs and a vibrant citrus-soy glaze. This recipe combines freshly squeezed orange juice, zesty orange peel, honey, soy sauce, and a hint of garlic and ginger to create a perfectly balanced sauce that's both savory and sweet. Searing the chicken in a clay pot enhances its succulence while infusing the dish with a deep, earthy flavor. Finished with a drizzle of sesame oil and garnished with green onions and optional orange slices, this dish is as visually stunning as it is delicious. Serve it with steamed rice or stir-fried vegetables for a satisfying, restaurant-quality meal right at home. Perfect for weeknight dinners or special occasions, Clay Pot Orange Chicken is a must-try recipe for fans of bold, wholesome flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 0.5 cup Orange juice, freshly squeezed
- 1 tablespoon Orange zest
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice wine vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 stalks Green onions, chopped
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame oil
- 4 pieces Orange slices (optional, for garnish)
Instructions
1. In a medium bowl, combine orange juice, orange zest, soy sauce, honey, rice wine vinegar, minced garlic, and minced ginger to create the marinade. Stir well and set aside.
2. Rinse the chicken thighs and pat them dry with paper towels. Place them in a large bowl or resealable plastic bag and pour the marinade over the chicken. Ensure all pieces are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
3. When ready to cook, remove the chicken from the marinade and set the marinade aside. Heat the vegetable oil in a clay pot or heavy-bottomed pot over medium-high heat.
4. Add the chicken thighs to the pot and sear on each side until golden brown, about 2-3 minutes per side. Remove the chicken temporarily and set it aside.
5. Lower the heat to medium and pour the reserved marinade into the pot. Bring it to a gentle boil, then reduce the heat to a simmer.
6. Stir together the cornstarch and water in a small bowl to make a slurry. Slowly stir the slurry into the simmering marinade to thicken the sauce.
7. Return the seared chicken thighs to the clay pot, ensuring they are fully coated in the sauce. Cover the pot and let it simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
8. Drizzle sesame oil over the chicken for a finishing touch. Garnish with chopped green onions and, if desired, orange slices for a fresh pop of color.
9. Serve hot with steamed rice or your favorite vegetables.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 57.3 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1820 mg | 39% | |
*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.
