I grew up eating Orange Chicken that was battered, fried and tossed in a Corn Syrup based sugary sweet sauce. I don’t have much of a sweet tooth, but when I am craving something sweet, I want it naturally sweet with savory notes. The use of fresh squeezed orange juice, ginger, herbs and sesame balance each other out and because this dish is baked instead of fried, its much healthier. All the flavor and none of the guilt? Yes, please!
Chicken:
3 lbs bone in Chicken Thighs
1 teaspoon Salt
½ teaspoon Pepper
1 Tablespoon Fresh Thyme; finely chopped
2 Green Onions; chopped
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Glaze:
5 Large Ripe Oranges; juiced and zested
½ cup Chicken Broth
1 teaspoon Sesame Oil
1 Fresh Rosemary sprig; chopped
2 Garlic Cloves; finely minced
¼ cup Onion; finely minced
1 teaspoon Mustard Powder
1 Tablespoon Raw Honey
½ teaspoon Oregano
1 teaspoon Salt
½ teaspoon Black Pepper
2 Tablespoons Cornstarch
¼ cup Cold Water
1 teaspoon Sesame Seeds
- Preheat oven to 375°F.
- Season the chicken with salt, pepper and thyme, then place in a baking dish.
- Heat a saucepan over medium heat and add the Orange glaze ingredients, minus the Cornstarch and cold water. Bring to a boil, then reduce to a simmer for 10 minutes. In small bowl, whisk the Cornstarch and cold water until thoroughly combined. Pour the slurry into the saucepan and stir until thickened.
- Pour the thickened sauce over the chicken and cover the dish with foil. Bake for 35 minutes, then remove the foil and bake for an additional 10 minutes.
- Serve with rice, stir fried vegetables or steamed broccoli!
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 