Sticky Orange Chicken With Chilli Greens (Printable)

Tender glazed chicken with zesty orange sauce and spicy stir-fried vegetables

# 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 (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 (remove seeds for less heat)
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 and season with salt and black pepper. Toss with cornstarch to coat evenly.
02 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Sear chicken thighs for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
03 - In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, brown sugar, ginger, garlic, and orange zest. Pour mixture into the same skillet and bring to a simmer.
04 - Stir in cornstarch slurry and cook for 2–3 minutes, stirring, until sauce thickens. Return chicken to the skillet, turning to coat in the sticky orange sauce. Simmer for 2–3 minutes until 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 chili and stir-fry another 1–2 minutes until greens are just tender but still crisp. Drizzle with soy sauce and sesame oil; toss to coat.
06 - Slice chicken and arrange over a bed of chilli greens. Spoon extra sauce over chicken. Garnish with spring onions, sesame seeds, and extra orange zest if desired.

# Expert Tips:

01 -
  • The orange glaze gets impossibly sticky and coats every bite perfectly
  • It strikes that perfect balance between sweet tangy and just enough heat
  • Everything happens in one pan so cleanup is surprisingly simple
02 -
  • Do not rush the cornstarch coating step it is what makes the glaze actually stick to the chicken
  • Fresh orange juice is absolutely worth the extra squeezing time
  • Keep the heat high when stir-frying the greens so they stay crisp and bright
03 -
  • Grate your ginger and garlic on a microplane so they dissolve into the sauce
  • Toast your sesame seeds in a dry pan for 2 minutes before serving

Return