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Baked Orange Chicken Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 45m
  • Total Time: 1h 0m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-American

Description

This Baked Orange Chicken recipe features tender, boneless chicken thighs cooked in a flavorful orange sauce made with fresh orange juice, soy sauce, honey, and aromatic ginger and garlic. Baked to perfection and finished with a slightly thickened sauce, this dish is garnished with sesame seeds, green onions, and optional orange slices, making it a delicious and vibrant meal perfect for pairing with steamed rice or your favorite sides.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless chicken thighs, skinless

Orange Sauce

  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon orange zest
  • 1/2 teaspoon black pepper

Thickening Mixture

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish

  • 1 tablespoon sesame seeds
  • Sliced green onions for garnish
  • Orange slices for garnish (optional)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
  2. Prepare the orange sauce: In a mixing bowl, combine orange juice, soy sauce, honey, rice vinegar, olive oil, minced garlic, grated ginger, orange zest, and black pepper. Whisk together until well combined.
  3. Arrange chicken: Place the skinless, boneless chicken thighs in a single layer in a baking dish.
  4. Add sauce to chicken: Pour the prepared orange sauce over the chicken, ensuring all pieces are evenly coated.
  5. Bake covered: Cover the baking dish with aluminum foil and bake for 25 minutes to start cooking the chicken and infusing the flavors.
  6. Bake uncovered: Remove the foil and bake for an additional 15 minutes or until the chicken is fully cooked and the sauce has begun to thicken.
  7. Mix cornstarch slurry: In a small bowl, mix cornstarch and water until smooth, creating a slurry to thicken the sauce.
  8. Thicken the sauce: Stir the cornstarch slurry into the cooking juices in the baking dish, mixing well, then return it to the oven and bake for another 5 minutes until the sauce reaches the desired thickness.
  9. Rest the chicken: Remove the dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
  10. Garnish: Sprinkle sesame seeds and sliced green onions over the chicken; add orange slices if desired for extra color and flavor.
  11. Serve: Serve the baked orange chicken with steamed rice or your choice of side dishes for a complete meal.

Notes

  • For extra crispiness, broil the chicken for 2-3 minutes after baking, watching carefully to avoid burning.
  • You can substitute chicken breasts for thighs, but adjust baking time as breasts cook faster and can dry out.
  • Add a pinch of red pepper flakes to the sauce for a spicy kick.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve flavor.
  • For a gluten-free option, use tamari instead of regular soy sauce.

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Find it online: https://quickhomedishes.com/baked-orange-chicken-recipe/