Pacific Island Garlic Orange Chicken
Transport your taste buds to a tropical paradise with this Pacific Island Garlic Orange Chicken, a delightful fusion of zesty citrus, savory garlic, and a touch of honey sweetness. Tender boneless chicken thighs are marinated in a vibrant blend of freshly squeezed orange juice, soy sauce, garlic, and ginger, then seared to perfection for a golden crust. A luscious orange-infused glaze, thickened with a cornstarch slurry, elevates the dish with its tangy-sweet depth. Garnished with fresh green onions and optional sesame seeds, this dish pairs beautifully with steamed white rice or creamy coconut rice, making it a perfect choice for weeknight dinners or special occasions. Bursting with tropical flavors, this easy-to-make recipe brings a taste of the Pacific Islands straight to your table!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 0.25 cup soy sauce
- 2 tablespoons honey
- 4 cloves garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions (sliced thinly)
- 1 teaspoon sesame seeds (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, whisk together the orange juice, orange zest, soy sauce, honey, minced garlic, and grated ginger to form the marinade.
Season the chicken thighs with salt and pepper on both sides. Place them in a resealable plastic bag or a shallow dish and pour half of the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor). Reserve the remaining marinade for later use.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and sear the chicken thighs in the skillet for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the reserved marinade and bring to a simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the marinade in the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the seared chicken thighs to the skillet, spooning the sauce over the top. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Transfer the chicken to serving plates and drizzle with the remaining sauce from the skillet. Garnish with sliced green onions and sesame seeds, if desired.
Serve hot with steamed white rice or coconut rice, and enjoy the tropical flavors of the Pacific Islands!
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 55.9 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1850 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.
