Orange Chicken with Sweet Potatoes
Bursting with vibrant citrus flavor and a touch of natural sweetness, this Orange Chicken with Sweet Potatoes is a wholesome, one-pan masterpiece perfect for weeknight dinners or casual entertaining. Tender, golden chicken thighs are simmered in a luscious orange sauce made with fresh orange juice, honey, soy sauce, and garlic, beautifully complementing the caramelized, oven-roasted sweet potatoes. This easy-to-make dish combines the zesty brightness of orange zest, the savory umami of soy sauce, and the warm, earthy sweetness of sweet potatoes for a perfectly balanced meal. Garnished with sliced green onions and sesame seeds for a pop of color and texture, this recipe is as visually stunning as it is flavorful. Ready in just 45 minutes, it’s a delicious and family-friendly meal that brings bold flavors to your table while offering a nutritious twist. Perfect for fans of orange chicken looking to elevate their dinner game!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 2 medium Sweet potatoes
- 1 cup Fresh orange juice
- 1 tbsp Orange zest
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 2 Garlic cloves, minced
- 2 tsp Cornstarch
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of vegetable oil, 1/2 teaspoon of salt, and a pinch of black pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
While the sweet potatoes are roasting, cut the chicken thighs into bite-sized pieces. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a small bowl, whisk together orange juice, orange zest, soy sauce, honey, minced garlic, and cornstarch. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked.
Reduce the heat to medium and pour the orange sauce into the skillet with the chicken. Stir continuously for 2-3 minutes until the sauce thickens and evenly coats the chicken.
Remove the roasted sweet potatoes from the oven. Plate the chicken alongside the sweet potatoes.
Garnish with sliced green onions and sesame seeds before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 67.6 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 233 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2024 mg | 43% | |
*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.
