Name: Sweet & Spicy Orange Chicken Thighs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken thighs (about 1.5 lbs / 700 g); Salt and pepper; 1 tbsp cornstarch or flour (for light coating); 1 tbsp oil (neutral or sesame); ¾ cup fresh orange juice (about 2–3 oranges); Zest of 1 orange; 2 tbsp low-sodium soy sauce; 1 ½ tbsp rice vinegar (or white vinegar); 2 tbsp honey or brown sugar; 1 tbsp chili-garlic sauce or sriracha (adjust to heat preference); 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated (or ½ tsp ground ginger); 1 tsp cornstarch + 1 tbsp water (for slurry); Sliced green onions; Toasted sesame seeds; Orange slices or zest curls (optional); Steamed jasmine or coconut rice; Stir-fried bok choy or snow peas; Garlic noodles or vermicelli rice noodles; Pickled cucumbers for a cooling contrast

DifficultyBeginner

CategoryChicken, Main Courses, Meat, Orange

These tender, juicy chicken thighs are pan-seared until golden and coated in a zesty homemade orange glaze with a kiss of sweetness and a punch of chili. It’s fast, flavorful, and perfectly balanced with garlic, ginger, and fresh citrus. Great with rice, noodles, or sautéed greens!

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

For the Chicken

8 boneless, skinless chicken thighs (about 1.5 lbs / 700 g)

Salt and pepper

1 tbsp cornstarch or flour (for light coating)

1 tbsp oil (neutral or sesame)

For the Orange Sauce

¾ cup fresh orange juice (about 2–3 oranges)

Zest of 1 orange

2 tbsp low-sodium soy sauce

1 ½ tbsp rice vinegar (or white vinegar)

2 tbsp honey or brown sugar

1 tbsp chili-garlic sauce or sriracha (adjust to heat preference)

1 tsp sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated (or ½ tsp ground ginger)

1 tsp cornstarch + 1 tbsp water (for slurry)

Garnish

Sliced green onions

Toasted sesame seeds

Orange slices or zest curls (optional)

Suggested Sides

Steamed jasmine or coconut rice

Stir-fried bok choy or snow peas

Garlic noodles or vermicelli rice noodles

Pickled cucumbers for a cooling contrast

Prep the Chicken

Pat chicken dry and season both sides with salt and pepper.
Lightly dredge in cornstarch or flour (helps crisp the exterior and grip the glaze).

Sear the Chicken

Heat 1 tbsp oil in a large skillet over medium-high heat.
Add chicken and cook for 5–6 minutes per side, until browned and cooked through (internal temp: 165°F / 74°C).
Remove from pan and set aside.

Make the Sauce

In a bowl, whisk together orange juice, zest, soy sauce, vinegar, honey, chili sauce, sesame oil, garlic, and ginger.
In the same skillet, pour in the sauce mixture. Bring to a simmer.
Stir in cornstarch slurry and cook for 2–3 minutes, until thickened and glossy.

Glaze the Chicken

Return chicken to the pan and spoon sauce over each piece.
Let simmer for 2–3 minutes more to allow the chicken to absorb the flavor and finish caramelizing.

Serve

Plate chicken over rice or noodles.
Spoon extra sauce over top and garnish with green onions, sesame seeds, and orange zest.

Tips for Success

Use fresh orange juice for the brightest flavor.
Make it spicier with extra sriracha or red pepper flakes.
This recipe also works well with bone-in thighs or drumsticks—just adjust cook time accordingly.

Pairing Suggestions

Pair with a Gewürztraminer, Riesling, or a citrus-forward mocktail like sparkling lime and mint.

Ingredients