Orange Ginger Chicken and Rice Recipe
Brighten up your dinner routine with this Orange Ginger Chicken and Rice recipe, where tender, golden seared chicken thighs meet a glossy, tangy-sweet glaze infused with fresh orange juice, honey, ginger, and a hint of red chili for a subtle kick. Paired with fragrant jasmine rice cooked in savory chicken broth, this dish achieves the perfect balance of citrusy zest, aromatic warmth, and satisfying textures. Quick to prepare in just 45 minutes, this flavorful meal is ideal for busy weeknights while still being sophisticated enough for entertaining. Garnished with sliced green onions and sesame seeds, this vibrant one-pan recipe is as visually appealing as it is delicious. Whether you're searching for exciting chicken recipes, quick dinner ideas, or a crowd-pleasing main course, this dish will undoubtedly deliver!
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon red chili flakes
- 0.5 cup water
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds (optional)
Directions
Step 1
Season the chicken thighs with salt and pepper, then coat them in cornstarch on all sides. Set aside.
Step 2
Heat a large skillet over medium-high heat and add the vegetable oil. Sear the chicken thighs for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 3
In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, grated ginger, minced garlic, and red chili flakes. Set the sauce mixture aside.
Step 4
Using the same skillet, lower the heat to medium and pour in the prepared sauce mixture. Stir, allowing it to simmer for 3-4 minutes until it begins to thicken.
Step 5
Return the chicken thighs to the skillet, coating them in the sauce. Simmer for an additional 5 minutes, ensuring the chicken is heated through and fully covered in the sauce.
Step 6
While the chicken cooks, prepare the rice. Rinse the jasmine rice under cold water to remove excess starch. In a medium-sized saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender.
Step 7
Fluff the rice with a fork and divide it among serving plates. Place the orange ginger chicken on top of the rice, spooning extra sauce over the dish.
Step 8
Garnish with sliced green onions and sprinkle sesame seeds on top, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1516.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1742.2 |
| Total Fat 76.3g | 0% |
| Saturated Fat 16.6g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 500mg | 0% |
| Sodium 4990.0mg | 0% |
| Total Carbohydrate 140.5g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 47.1g | |
| Protein 123.9g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 284.9mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2018.3mg | 0% |
Source of Calories