Description
Crispy caramelized chicken thighs in a tangy-sweet orange glaze over fragrant jasmine rice. A homemade version that outshines takeout with layered flavors and restaurant-quality texture, ready in 35 minutes.
Ingredients
Boneless chicken thighs, 1.5 pounds (cut into 1-inch cubes)
Fresh orange juice, 3/4 cup
Orange zest, 2 tablespoons
Garlic cloves, 4 (minced)
Sesame oil, 2 tablespoons
Rice vinegar, 2 tablespoons
Low-sodium soy sauce, 1/4 cup
Ground ginger, 1 teaspoon
Brown sugar, 2 tablespoons
Cornstarch, 1 tablespoon (optional thickeners)
Jasmine rice, 2 cups
Sliced scallions, for topping
Instructions
Rinse chicken, pat dry, and toss with cornstarch (if using)
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat
Cook chicken in batches until golden brown (4-5 minutes/side) and cooked through
Remove chicken and set aside
Add remaining 1 tablespoon oil to the same skillet
Sauté garlic for 30 seconds, then add orange juice, zest, soy sauce, vinegar, ginger, and brown sugar
Bring to a simmer and reduce by half (5-7 minutes)
Return chicken to the pan, stir to coat in sauce until thickened (5 minutes)
Serve hot over steamed jasmine rice with scallion garnish
Notes
Substitute orange zest with 1 tablespoon dried orange peel powder for convenience
Use medium-grain rice if jasmine rice is unavailable
For extra tang, add 1 teaspoon ponzu sauce to the glaze
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Pan-frying with sauce reduction
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl (approx 600g)
- Calories: 420
- Sugar: 18g
- Sodium: 6g
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 220mg