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Serves
US | Metric
Ingredients
  • 5 chicken thighs, boned and skinless
  • 2 tbsps light soy sauce
  • 1 tbsp shoaxing wine (can replace with dry sherry)
  • sea salt
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 carrots, peeled and julienned
  • 2 ″ chunk of ginger, peeled and julienned
  • 2 cloves of garlic, finely sliced
  • 1 red chilli, sliced
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • 150 ml orange juice
Chilli Orange Chicken Thighs Chilli Orange Chicken Thighs
Chilli Orange Chicken Thighs

Sticky, spicy and sweet juicy chicken, using the thigh meat which is much more succulent. Simple to cook, perfect for a midweek meal.

Prep 20 minutes
Total 1 hour 30 minutes
  • Marinade the chicken with the soy, shoaxing wine and season with salt. Place into the fridge for a few hours.
  • Heat the olive oil. Add the chicken and marinade, brown for a few minutes on each side.
  • Add the onions, stir and cook for 2 minutes.
  • Add carrots, ginger, garlic and chilli, mix well.
  • Drizzle in the sesame oil and the sugar. Let the chicken caramelise a little. I cooked mine for around 8-10 minutes, turning and making sure it did not stick.
  • Pour in the orange juice, shake the pan so everything gets incorporated.
  • Let this juice reduce a little then serve with rice and an extra drizzle of sesame oil.
Chilli Orange Chicken Thighs Chilli Orange Chicken Thighs
Chilli Orange Chicken Thighs

Sticky, spicy and sweet juicy chicken, using the thigh meat which is much more succulent. Simple to cook, perfect for a midweek meal.

favorite
print
like
Prep 20 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 5 chicken thighs, boned and skinless
  • 2 tbsps light soy sauce
  • 1 tbsp shoaxing wine (can replace with dry sherry)
  • sea salt
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 carrots, peeled and julienned
  • 2 ″ chunk of ginger, peeled and julienned
  • 2 cloves of garlic, finely sliced
  • 1 red chilli, sliced
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • 150 ml orange juice

  • Marinade the chicken with the soy, shoaxing wine and season with salt. Place into the fridge for a few hours.
  • Heat the olive oil. Add the chicken and marinade, brown for a few minutes on each side.
  • Add the onions, stir and cook for 2 minutes.
  • Add carrots, ginger, garlic and chilli, mix well.
  • Drizzle in the sesame oil and the sugar. Let the chicken caramelise a little. I cooked mine for around 8-10 minutes, turning and making sure it did not stick.
  • Pour in the orange juice, shake the pan so everything gets incorporated.
  • Let this juice reduce a little then serve with rice and an extra drizzle of sesame oil.