Orange Glazed Chicken

Ingredients

For the Chicken

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup cornstarch
• 2 tablespoons neutral oil

For the Orange Sauce

• 3/4 cup fresh orange juice
• 1 tablespoon orange zest
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For Serving

• Sliced green onions
• Sesame seeds
• Cooked rice

Substitutions

Boneless chicken breast can replace the thighs; cut it into even 1-inch pieces and cook only until the center reaches 165°F so it stays tender.

If fresh orange juice is unavailable, use a good-quality unsweetened orange juice and keep the fresh zest if possible because it provides much of the orange aroma.

Instructions

Step 1: Coat the chicken

Season chicken and toss with cornstarch until each piece is lightly coated.

Step 2: Brown

Heat oil in a large skillet over medium-high heat. Cook the chicken in batches for 6 to 8 minutes, turning until browned and the thickest pieces reach 165°F.

Step 4: Glaze

Pour sauce into the empty skillet and simmer 3 minutes. Whisk in the cornstarch slurry and cook until glossy.

Step 5: Combine

Return chicken to the pan and toss for 1 to 2 minutes. Garnish with green onions and sesame seeds.

Keeping the Orange Glaze Glossy

Brown the cornstarch-coated chicken in batches so the pieces sear instead of steaming. The coating also gives the orange sauce something to cling to when the chicken goes back into the pan.

Thicken the sauce before returning the chicken. Once the cornstarch slurry is added, the glaze changes quickly from loose to glossy, so keep it moving and stop cooking once it coats the spoon and chicken pieces.

How to Store Leftovers

Place leftover Orange Glazed Chicken in a shallow, covered container and refrigerate within 2 hours; plan to use it within 3 to 4 days. Keep sliced green onions and sesame seeds separate and add them after reheating.

How to Reheat

Reheat the chicken in a skillet over low to medium-low heat with a splash of water or orange juice. Stir frequently so the cornstarch-thickened glaze loosens without sticking to the pan.

Add green onions and sesame seeds after the chicken is hot so the garnish stays fresh.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.