Sticky Orange Ginger Chicken Thighs with Sesame Broccoli

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 head broccoli, cut into florets
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• Salt to taste
• Black pepper to taste
• 2 teaspoons cornstarch mixed with 2 tablespoons water

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together soy sauce, honey, orange juice, rice vinegar, ginger, and garlic. Reserve half for basting.
3. 3 Season chicken thighs with salt and pepper. Heat vegetable oil in an ovenproof skillet over medium-high heat. Sear chicken skin-side down until golden, about 5 minutes.
4. 4 Pour the remaining sauce mixture into the skillet, scraping up browned bits. Flip chicken to coat with sauce.
5. 5 Transfer skillet to the oven and bake for 20 minutes, basting halfway with reserved sauce.
6. 6 Meanwhile, steam broccoli until crisp-tender, about 5 minutes.
7. 7 In the last 5 minutes of cooking, toss steamed broccoli with sesame seeds and sesame oil.
8. 8 If sauce needs thickening, whisk cornstarch slurry into skillet during the last 2 minutes of baking.
9. 9 Serve chicken thighs topped with additional sauce and alongside sesame broccoli.

Equipment

• Ovenproof skillet
• Steamer basket

Variations

• For a spicier kick, add red chili flakes to the sauce.
• Substitute chicken thighs with chicken drumsticks for a different cut.

Substitutions

• If orange juice is unavailable, substitute with pineapple juice for a tropical twist.
• Use gluten-free soy sauce for a gluten-free option.

Pairings

• Jasmine rice
• Steamed bok choy

Nutrition

Tips

• For a richer flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
• Use fresh orange juice for brighter flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad.

FAQ