Honey Orange Chicken
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🍊 The Citrus Glaze That Makes Chicken Shine
This dish celebrates the natural sweetness of oranges paired with honey and fragrant ginger. The sauce comes together quickly in the same pan, thickening into a glossy coating for perfectly browned chicken. Finished with green onions, it’s comforting, vibrant, and incredibly easy to make.
Honey Orange Chicken
Yield: 4 to 6 servings
2 tablespoon freshly grated orange zest
1 cup freshly squeezed orange juice, approximately 4 oranges
1/2 cup favorite honey, prefer orange blossom
2 tablespoons palm sugar, grated (can substitute with coconut or brown sugar)
1/4 cup rice wine vinegar
1/3 cup Tamari or soy sauce
4 teaspoons Sriracha
2 teaspoons grated ginger
2 garlic cloves, minced
2 tablespoons cornstarch or arrow root, fully dissolved in 2 tablespoons water
1 teaspoon grapeseed or avocado oil
3 lbs boneless, skinless chicken thighs
1/2 tsp kosher salt
4 stalks green onions, thinly sliced on the bias
In a bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, and Sriracha. Whisk until fully combined, set aside.
Cut chicken into bite size pieces. Dry thoroughly with a paper towel to remove excess moisture. Season with salt. Heat a large fry pan over medium-high heat. Add chicken and cook until brown on both sides, about 2-4 minutes. Transfer cooked chicken to a bowl and cover to keep warm.
To the pan add garlic and ginger and cook until fragrant. Add the orange sauce mixture. Cook and stir over medium heat until it begins to boil. Whisk in starch slurry and continue to cook until thickened, about 30 seconds. Return the cooked chicken back into the pan, along with any accumulated juices. Toss to coat chicken. Taste and add additional soy or Sriracha as needed. Serve immediately with steamed rice and garnish with green onions. Enjoy!
Equipment List:
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