Lately, my kitchen’s been a whirlwind of citrus aromas, thanks to this sticky orange ginger chicken recipe. It’s like a burst of sunshine on a plate—zesty, sweet, and with a kick of ginger that’s both soothing and electrifying. Funny thing, it reminds me of those vibrant street food stalls I stumbled upon during a trip to Bangkok last year—bright, bustling, and absolutely unforgettable.
Steps
- Preheat your oven to 450°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it with oil. Mix cubed chicken with fresh orange zest and black pepper on the sheet pan, then add flour and toss until well coated. Drizzle with olive oil and arrange the chicken on one side of the pan; place broccoli on the other side, seasoning it with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is thoroughly cooked.
- While the chicken is baking, prepare the sauce by combining fresh orange juice, tamari or soy sauce, vinegar, and honey in a saucepan over medium heat. Add fresh ginger, garlic, chili paste, and a dash of toasted sesame oil to the mix. Stir in a small amount of cornstarch or flour, then bring the mixture to a boil for 3-4 minutes until it thickens, and remove from heat.
- After removing the broccoli from the sheet pan, pour the prepared orange sauce over the baked chicken. Toss the chicken in the sauce to ensure it is well coated, then return it to the oven for an additional 5 minutes to allow the sauce to bake onto the chicken.
- Serve the dish by placing the chicken and broccoli over a bed of steamed rice, if desired. Garnish with chopped green onions and a sprinkle of toasted sesame seeds for added flavor and texture. Enjoy this dish as a satisfying main course or a flavorful appetizer.
Ingredients
- 1.5 pounds skinless chicken breasts or thighs, cut into cubes
- Zest of 2 oranges
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 4 cups broccoli florets
- Salt
- Freshly ground black pepper
- Juice of 2 oranges
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons gochujang or another chili paste
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch or flour
- Cooked rice
- Sliced green onions
- Toasted sesame seeds
FAQ
- Can I use pre-squeezed orange juice for this recipe?
- While pre-squeezed orange juice can be used, it’s recommended to use fresh orange juice for the best flavor, especially when citrus fruits are in season.
- What type of chicken should I use?
- You can use cubed raw skinless chicken breasts, chicken thighs, or a combination of both for this recipe.
- Is there a substitute for gochujang chili paste?
- If you can’t find gochujang, you can use another type of chili paste or sauce that you prefer, but keep in mind that it may alter the flavor slightly.
- Can this dish be made without rice?
- Yes, you can serve the chicken and broccoli as an appetizer without rice, or pair it with another side dish of your choice.
- How do I ensure the chicken stays crispy?
- To maintain crispiness, make sure to lightly coat the chicken with flour and avoid overcrowding the baking sheet during cooking.
Tips
- For the crispiest chicken, ensure you lightly coat the chicken cubes with flour. This helps the sauce adhere nicely and gives the chicken a delightful crispy texture without being heavily breaded.
- Opt for fresh orange juice and zest when making the sauce, as it significantly enhances the flavor compared to pre-squeezed juice. This little effort can make a big difference in taste.
- If you enjoy a bit of heat, use gochujang, a Korean chili paste, for an authentic spicy kick. Adjust the amount according to your spice preference.
- For a complete meal, serve the chicken and broccoli over steamed rice cooked in bone broth. It not only adds extra flavor but also increases the protein content of the dish.
Equipment
- Baking sheet pan
- Parchment paper
- Saucepan