Sticky Thai Peanut Orange Chicken (30 Minutes)
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Sticky Thai Peanut Orange Chicken (30 Minutes)
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One pan, 30 minute Sticky Thai Peanut Orange Chicken baked in one of my favorite sweet, salty, savory, spicy sauces ever. You are going to fall in love with the flavors and ease of this dish!
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Ingredients
- 6 boneless skinless chicken thighs
Rub
- 1 tablespoon olive oil
- 1 tsp EACH ground ginger, garlic pwder
- 1/2 tsp EACH onion pwdr, paprika, ground cumin, salt
- 1/4 teaspoon pepper
Sticky Thai Peanut Orange Sauce
- 1/3 cup low sodium soy sauce
- 1/2 cup orange juice
- 1/2 cup orange marmalade
- 2 tablespoons ketchup
- 1/3 cup crunchy peanut butter (may sub. smooth)
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 3-4 tablespoons brown sugar depending on desired sweetness**
- 1 teaspoon Sriracha/Asian hot chili sauce, more or less to taste
- 1 1/2 tablespoons cornstarch
Garnish
- chopped roasted peanuts
- green onions
- orange zest
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Instructions
- In a medium bowl, whisk together sauce ingredients. Set aside
- Preheat oven to 400F degrees.
- Mix Rub Ingredients together in a small bowl and rub all over chicken.
- Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate.
- Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness.
- Garnish with desired toppings and serve over rice.
Notes
- *I prefer thighs because they are oh so tender but you may substitute boneless, skinless chicken breasts but make sure they are pounded THIN. Adjust baking time accordingly. **I use 3 tablespoons then sprinkle a little brown sugar on the top after baking - so good!
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