Maple Syrup Orange Chicken
Indulge in the perfect balance of sweet, zesty, and savory with this Maple Syrup Orange Chicken recipe, a delightful twist on classic skillet-cooked chicken. Featuring juicy, golden-seared bone-in chicken thighs coated in a luscious glaze of fresh orange juice, pure maple syrup, and savory soy sauce, this dish is a symphony of bold flavors. The tangy kick of rice vinegar and aromatic hints of minced garlic and orange zest elevate every bite, while a cornstarch-thickened sauce ensures a glossy finish. Garnished with vibrant slices of green onion and a sprinkle of sesame seeds, this recipe is as visually stunning as it is delicious. Ready in just 35 minutes, it’s the ultimate weeknight dinner over rice or quinoa, blending gourmet flair with family-friendly ease. Perfect for fans of citrus chicken recipes or anyone craving something sweet and savory!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon orange zest
- 0.5 cups orange juice (freshly squeezed)
- 0.25 cups maple syrup
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoons cornstarch
- 2 tablespoons water
- 2 stalks green onions (sliced, for garnish)
- 1 teaspoons sesame seeds (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 5-6 minutes until the skin is golden and crispy, then flip and sear the other side for 3-4 minutes. Remove chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the orange zest, orange juice, maple syrup, soy sauce, and rice vinegar to the skillet. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and cook for 15 minutes, basting the chicken occasionally with the sauce.
In a small bowl, whisk together the cornstarch and water to make a slurry. Uncover the skillet and stir the slurry into the sauce to thicken it. Cook for an additional 2-3 minutes until the sauce has thickened to your desired consistency.
Remove from heat and transfer the chicken to a serving plate. Spoon the sauce generously over the chicken.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot with rice, quinoa, or steamed vegetables on the side.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 64.0 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1456 mg | 31% | |
*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.
