Sticky Orange Chicken With Chilli Greens (Printable)

Golden chicken coated in sticky orange glaze alongside crisp, spicy stir-fried vegetables for a balanced Asian-inspired meal.

# What You 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
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
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. Season evenly with salt and black pepper. Toss chicken in 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 to 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 well combined. Pour mixture into the same skillet used for chicken.
04 - Bring sauce mixture to a simmer over medium heat. Stir in cornstarch slurry and cook for 2 to 3 minutes, stirring constantly, until sauce thickens and coats the back of a spoon. Return chicken to the skillet, turning pieces to coat evenly in the sticky orange sauce. Simmer for 2 to 3 minutes until chicken is glazed.
05 - While sauce thickens, heat 2 tablespoons vegetable oil in a wok or large pan over high heat. Add broccoli and sugar snap peas; stir-fry for 2 minutes. Add sliced chili and continue stir-frying for 1 to 2 minutes until vegetables are tender-crisp. Drizzle with soy sauce and sesame oil; toss to coat evenly.
06 - Slice glazed chicken thighs into strips. Arrange chicken over a bed of chilli greens on serving plates. Spoon remaining orange sauce over chicken. Garnish with spring onions, toasted sesame seeds, and additional orange zest if desired.

# Expert Suggestions:

01 -
  • The sauce clings to every corner of the chicken, creating that restaurant-style glaze that somehow feels impossible to achieve at home until now
  • It comes together in under an hour but tastes like something that simmered all afternoon
02 -
  • The cornstarch slurry must be mixed with cold water before adding to hot sauce, or it will clump instantly
  • Don't crowd the pan when searing chicken, or you'll steam instead of crisp—work in batches if necessary
03 -
  • Zest your orange before juicing it—trying to do it afterward is frustrating and messy
  • If the sauce becomes too thick, thin it with a splash of orange juice rather than water

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