Sticky Orange Chicken With Chilli Greens (Printable Version)
Tender chicken in tangy orange sauce paired with crisp chilli-spiked vegetables for a satisfying Asian-inspired meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
04 - 2 tablespoons cornstarch
05 - 2 tablespoons vegetable oil
→ Orange Sticky Sauce
06 - 1/2 cup fresh orange juice (about 2 oranges)
07 - 2 tablespoons soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon brown sugar
11 - 1 teaspoon grated fresh ginger
12 - 1 clove garlic, minced
13 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
14 - Zest of 1 orange
→ Chilli Greens
15 - 7 oz tenderstem broccoli or broccolini, trimmed
16 - 5 oz sugar snap peas, trimmed
17 - 1 red chili, thinly sliced
18 - 2 tablespoons vegetable oil
19 - 1 tablespoon soy sauce
20 - 1 teaspoon sesame oil
→ Garnish
21 - 2 spring onions, thinly sliced
22 - 1 tablespoon toasted sesame seeds
23 - Orange zest (optional)
# How to Make It:
01 - Pat chicken thighs dry with paper towels and season evenly with salt and black pepper. Toss chicken with cornstarch until thoroughly coated on all sides.
02 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear for 4–5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
03 - In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, brown sugar, grated ginger, minced garlic, and orange zest until combined. Pour mixture into the same skillet and bring to a gentle simmer.
04 - Stir cornstarch slurry into the simmering sauce and cook for 2–3 minutes, stirring constantly, until sauce thickens and coats the back of a spoon. Return chicken to the skillet, turning pieces to coat completely in the sticky orange sauce. Simmer for 2–3 minutes until chicken is glazed.
05 - While sauce thickens, heat 2 tablespoons vegetable oil in a wok or large pan over high heat until smoking. Add broccoli and sugar snap peas; stir-fry for 2 minutes. Add sliced chili and stir-fry for another 1–2 minutes until vegetables are just tender but still crisp.
06 - Drizzle vegetables with soy sauce and sesame oil; toss to coat evenly. Slice glazed chicken and arrange over the chilli greens. Spoon remaining sauce over chicken. Garnish with spring onions, toasted sesame seeds, and extra orange zest if desired.
# Expert Tips:
01 -
- The balance of sweet tangy orange sauce against crisp chilli spiked greens creates that perfect contrast we crave in Asian inspired dishes
- Cornstarch coating on the chicken means you get that restaurant style sticky glaze that actually clings to every bite
- Everything comes together in under 45 minutes but tastes like something you'd order from your favorite takeout spot
02 -
- Cornstarch slurry must be cold when you add it to the hot sauce, if it's at room temperature it will clump instead of dissolve smoothly
- The sauce will continue thickening off the heat, pull it a minute before it looks perfect to avoid ending up with orange jello instead of glaze
- Don't overcrowd your wok when stir frying the greens, cook in batches if needed so they sear instead of steam
03 -
- Zest your oranges before squeezing them for juice, it's nearly impossible to zest a juiced citrus properly and the fresh zest makes all the difference
- Let your sauce bubble for an extra minute before adding the cornstarch, this concentrates the orange flavor and creates that restaurant style thickness