Maple Orange Chicken
Delight your taste buds with this Maple Orange Chicken, a harmonious blend of sweet and tangy flavors that creates an irresistible glaze. Juicy, seared boneless chicken thighs are simmered in a luscious sauce made from freshly squeezed orange juice, pure maple syrup, soy sauce, and a hint of garlic and ginger for depth. A touch of orange zest adds a bright citrusy note, while a cornstarch slurry ensures the sauce achieves the perfect velvety thickness. Finished with a sprinkle of green onions and optional sesame seeds, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it’s ideal for weeknight dinners and pairs beautifully with steamed rice, quinoa, or roasted vegetables. Maple Orange Chicken is sure to become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 cup orange juice (freshly squeezed recommended)
- 0.25 cup pure maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 1 teaspoon water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon orange zest
- 2 stalks green onions (sliced, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs to the pan and sear for 3-4 minutes on each side, until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, lower the heat to medium and add minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
Add the orange juice, maple syrup, soy sauce, and orange zest to the skillet. Stir well to combine.
Return the chicken thighs to the skillet, spoon some sauce over the top, and cover with a lid. Simmer on medium heat for 15-20 minutes, turning the chicken halfway through to ensure it is cooked evenly and absorbs the flavors.
While the chicken is cooking, mix the cornstarch and water in a small bowl to form a slurry.
Once the chicken is fully cooked and the internal temperature reaches 165°F (74°C), remove it from the skillet and place it on a serving plate.
Increase the heat to medium-high and stir the cornstarch slurry into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Pour the thickened sauce over the chicken. Garnish with sliced green onions and sesame seeds, if desired.
Serve immediately with your choice of steamed rice, quinoa, or roasted vegetables.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 57.3 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2250 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.
