Teriyaki Chicken with Orange Sauce
Elevate your dinner menu with this irresistible Teriyaki Chicken with Orange Sauce, a flavorful twist on classic teriyaki chicken. Tender, juicy boneless chicken thighs are marinated in a mouthwatering blend of soy sauce, mirin, and brown sugar, then paired with the refreshing zest and juice of fresh oranges. Pan-seared to perfection and coated in a glossy, thickened orange glaze infused with garlic and ginger, this dish delivers a perfect balance of sweet, savory, and tangy flavors. Garnished with toasted sesame seeds and fresh green onions, it’s as visually stunning as it is delicious. Ready in just 40 minutes, this quick and easy recipe is perfect for weeknight dinners and pairs beautifully with steamed rice and vegetables. Treat your taste buds to a meal that’s both comforting and bold in flavor—it's guaranteed to be a family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 0.25 cups Soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Brown sugar
- 0.5 cups Fresh orange juice
- 1 teaspoon Orange zest
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame seeds
- 2 stalks Green onions, sliced
Instructions
In a small bowl, mix the soy sauce, mirin, brown sugar, orange juice, orange zest, minced garlic, and grated ginger to create the teriyaki-orange marinade.
Place the chicken thighs in a shallow dish or resealable bag and pour half of the marinade over the chicken. Reserve the other half for the sauce. Let the chicken marinate for 15-30 minutes in the refrigerator.
In a small bowl, whisk together the cornstarch and water to make a slurry. Set aside.
Heat a large skillet over medium heat and add the vegetable oil.
Remove the chicken from the marinade (discard the used marinade) and place the chicken thighs in the skillet. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, pour in the reserved marinade. Bring it to a gentle boil, then reduce heat to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
Return the cooked chicken to the skillet, coating each piece with the thickened orange sauce. Let it simmer for an additional 2 minutes to allow the flavors to meld.
Garnish with sesame seeds and sliced green onions. Serve hot with steamed rice and vegetables for a complete meal.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 400 mg | 9% | |
*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.
