Orange-glazed chicken with ginger
Orange-glazed chicken with ginger
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Orange-Ginger Glaze
- 1 cup orange juice, freshly squeezed preferred
- 1/4 cup soy sauce, low sodium
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 2
In a medium bowl, whisk together the orange juice, soy sauce, honey, grated fresh ginger, minced garlic, rice vinegar, and sesame oil for the glaze. Set aside.
⏱️ 5 min - 3
In a large skillet or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs to the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 4
Sear the chicken for 5 to 7 minutes per side, or until golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 14 min•🌡️ 165°F - 5
Reduce the heat to medium. If there's excessive oil in the pan, carefully pour some out, leaving about 1 tablespoon. Pour the whisked orange-ginger glaze mixture into the hot pan. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 6
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Gradually whisk the cornstarch slurry into the simmering glaze in the pan. Continue to whisk gently until the sauce thickens to your desired consistency, about 1 to 2 minutes.
⏱️ 2 min - 7
Return the cooked chicken thighs to the pan with the thickened glaze. Turn the chicken to coat each piece thoroughly with the sauce. Let it simmer for another 1 to 2 minutes to ensure the chicken is heated through and well-coated.
⏱️ 2 min - 8
Remove the pan from the heat. Transfer the orange-glazed chicken to serving plates. Garnish generously with sliced green onions and toasted sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Orange-glazed chicken with ginger
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Orange-Ginger Glaze
- 1 cup orange juice, freshly squeezed preferred
- 1/4 cup soy sauce, low sodium
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season both sides evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 2
In a medium bowl, whisk together the orange juice, soy sauce, honey, grated fresh ginger, minced garlic, rice vinegar, and sesame oil for the glaze. Set aside.
⏱️ 5 min - 3
In a large skillet or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs to the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 4
Sear the chicken for 5 to 7 minutes per side, or until golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 14 min•🌡️ 165°F - 5
Reduce the heat to medium. If there's excessive oil in the pan, carefully pour some out, leaving about 1 tablespoon. Pour the whisked orange-ginger glaze mixture into the hot pan. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 6
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry. Gradually whisk the cornstarch slurry into the simmering glaze in the pan. Continue to whisk gently until the sauce thickens to your desired consistency, about 1 to 2 minutes.
⏱️ 2 min - 7
Return the cooked chicken thighs to the pan with the thickened glaze. Turn the chicken to coat each piece thoroughly with the sauce. Let it simmer for another 1 to 2 minutes to ensure the chicken is heated through and well-coated.
⏱️ 2 min - 8
Remove the pan from the heat. Transfer the orange-glazed chicken to serving plates. Garnish generously with sliced green onions and toasted sesame seeds before serving.
⏱️ 1 min