Orange Ginger Skillet Chicken
Infuse your dinner table with bold, vibrant flavors by serving up this Orange Ginger Skillet Chicken. Tender, golden-crisp chicken thighs are bathed in a luscious glaze made from freshly squeezed orange juice, zesty orange peel, and the warming kick of grated ginger. A touch of honey and a savory splash of soy sauce balance out the tangy-sweet sauce, while a cornstarch slurry ensures the perfect silky finish. This one-pan wonder is quick to prepare, with just 15 minutes of prep and a total cook time of 30 minutes, making it ideal for busy weeknights or an elevated weekend meal. Garnished with bright green onions and optional sesame seeds, this tantalizing dish pairs beautifully with fluffy rice, quinoa, or crisp steamed vegetables for a complete, mouthwatering dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup orange juice (freshly squeezed)
- 1 teaspoon orange zest
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons honey
- 2 tablespoons soy sauce (low sodium)
- 2 cloves garlic cloves (minced)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 pieces green onions (sliced thinly)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, place the chicken thighs in the skillet, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the garlic and ginger. Sauté for about 1 minute until fragrant, being careful not to burn.
In a small bowl, whisk together the orange juice, orange zest, honey, and soy sauce. Pour this mixture into the skillet and stir to incorporate.
Return the chicken thighs to the skillet, skin-side up. Cover and cook over low heat for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In a separate small bowl, mix the cornstarch with the water to create a slurry. Stir this into the sauce in the skillet and let it simmer for 2-3 minutes until thickened.
Spoon the sauce over the chicken to glaze. Garnish with sliced green onions and sesame seeds if desired.
Serve hot with your choice of rice, quinoa, or steamed vegetables on the side.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3864 mg | 168% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 45.5 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1700 mg | 36% | |
*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.
