I am a huge fan of easy weeknight dinners. Who isn’t?? Right! Well here is another easy, tasty, and cheap weeknight dinner to add to your ‘favorite easy recipe’ list. Sticky Orange Chicken Thighs.
The star of this dish is the always delicious and cheap chicken thighs. The thighs are made crispy on the stovetop and then sauced and popped into the oven to finish cooking, easy peasy.
The sauce is easy and made up of simple items, most of which you probably already have at home. Orange juice, honey, soy sauce, rice vinegar, garlic, crushed red pepper, and black pepper are mixed together and thickened to give the chicken thighs the delicious ‘sticky orange’ taste.
Sticky Orange Chicken Thighs are best served over rice. Whatever kind of rice is your favorite, just remember to get the rice cooking right away so you aren’t waiting for the rice to finish once your chicken is done!
Easy weeknight dinner right!? Enjoy your Sticky Orange Chicken Thighs 🙂
TIPS & TRICKS:
- Sticky Orange Chicken Thighs are best served over rice, I prefer white rice but brown rice or cauliflower rice would be tasty as well
- This dish goes really well with steamed broccoli
- I recommend using a cast iron skillet for Sticky Orange Chicken Thighs, I love my cast iron so much and use it almost everyday, if you don’t have one yet it is a great kitchen tool and investment (they last literally for forever)
- 6-7 chicken thighs
- 1 teaspoon coconut/olive oil
- 1/2 cup orange juice
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic (+optional 6-7 whole garlic cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- green onions to garnish
- Preheat oven to 400º F.
- Make the sauce, add orange juice, honey, soy sauce, rice vinegar, minced garlic, crushed red pepper, and black pepper into a small bowl, mix well to combine.
- Preheat coconut/olive oil in a large oven proof skillet over medium heat on the stove.
- Once skillet is hot add chicken thighs in a single layer skin side down. Cook for 5 minutes.
- Flip chicken and cook another 5 minutes.
- Remove from heat. Add 1 tablespoon of the sauce to each chicken thigh. If you have the optional whole garlic cloves, add to the skillet around the chicken.
- Place the skillet into the oven, bake 25-27 minutes until the chicken thighs are done.
- While the chicken is baking, finish making the sauce. Prepare the cornstarch by adding 1 tablespoon of water and mixing to combine.
- Add the remaining sauce to a small saucepan. Cook over medium heat until it starts to simmer (keep a careful eye on the pot, the honey will make the sauce boil over very easily). Once simmering add the cornstarch/water and lower the heat to medium-low. Let simmer 3-4 minutes until the sauce thickens. Remove from heat.
- Once the chicken is done cooking add the sauce on top the thighs and garnish with green onions. Best served over rice.
Peace & Love
Lauren, The Schmidty Wife
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