Spicy Ginger Orange Chicken
Bursting with bold flavors and a hint of fiery heat, Spicy Ginger Orange Chicken is a quick and irresistible dish perfect for weeknight dinners or special occasions. Tender, bite-sized chicken thighs are pan-seared to golden perfection and coated in a glossy, tangy-sweet orange sauce infused with fresh ginger, garlic, and a kick of sriracha. A touch of honey balances the spice, while orange zest elevates the citrusy aroma. The sauce is thickened to a luscious texture with a simple cornstarch slurry, making it ideal for drizzling over fluffy jasmine rice. Finished with a sprinkle of scallions and optional sesame seeds, this vibrant Asian-inspired recipe offers a symphony of flavors in just 35 minutes. Perfect for fans of sweet-and-spicy pairings, this one-pan wonder is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Orange juice
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Orange zest
- 1 tablespoon Sriracha sauce (or your preferred hot sauce)
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 Scallions, sliced
- 1 teaspoon Sesame seeds (optional)
- 2 cups Cooked jasmine rice (for serving)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Set aside.
In a medium bowl, whisk together orange juice, soy sauce, honey, grated ginger, minced garlic, orange zest, and sriracha sauce. This will be your marinade and sauce base.
In a separate small bowl, mix cornstarch with water to make a slurry. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium and pour the prepared marinade into the skillet. Let it come to a gentle simmer.
Stir the cornstarch slurry into the simmering marinade. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Add the cooked chicken back into the skillet, toss to coat in the sauce, and cook for another 2-3 minutes to let the flavors meld.
Remove from heat and garnish with sliced scallions and sesame seeds, if desired.
Serve hot over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 48.8 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1774 mg | 38% | |
*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.
