Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work wonderfully, though they may cook a little quicker. Just be careful—don’t overbake, and slice thicker breasts in half so they cook evenly.

What if I don’t have hoisin sauce?

If you don’t have hoisin, try using oyster sauce or a mix of soy sauce and a touch more brown sugar. It won’t be quite the same, but it’ll still be full of flavor.

Can I make this on the stovetop instead of the oven?

Yes, you can! Cover and simmer gently on the stovetop after browning and adding the glaze, flipping the chicken occasionally until cooked through, then finish reducing the sauce as written.

How do I make this gluten-free?

Just swap the hoisin sauce with a gluten-free alternative (or tamari plus a spoonful of brown sugar), and double-check your other ingredients for hidden gluten.

Asian Glazed Orange Chicken Recipe

Name: Asian Glazed Orange Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 8 skinless boneless chicken thighs; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon olive oil; 1 cup fresh squeezed orange juice (from about 3-4 oranges); 1 cup chicken broth; ½ cup brown sugar; ½ cup hoisin sauce; 4 cloves garlic, minced or pressed; 2 heaping tablespoons orange zest; 1-inch knob fresh ginger, peeled and grated (about 1 teaspoon); 1 teaspoon sriracha sauce; Cilantro leaves, for garnish; Additional sliced orange, for garnish

Description

This Asian Glazed Orange Chicken recipe features tender, juicy chicken thighs coated in a sweet and tangy orange glaze with savory notes of hoisin, garlic, and ginger. The chicken is pan-seared then baked to perfection, finished with a sticky, citrus-infused sauce for an irresistible main course that’s full of vibrant flavor and sure to impress.

Ingredients

Units Scale

For the Chicken

8 skinless boneless chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil

For the Sauce

1 cup fresh squeezed orange juice (from about 3-4 oranges)
1 cup chicken broth
1/2 cup brown sugar
1/2 cup hoisin sauce
4 cloves garlic, minced or pressed
2 heaping tablespoons orange zest
1-inch knob fresh ginger, peeled and grated (about 1 teaspoon)
1 teaspoon sriracha sauce

For Garnish

Cilantro leaves, for garnish
Additional sliced orange, for garnish

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Instructions

Preheat Oven – Set your oven to 350 degrees F to get it ready while you prepare the chicken and glaze.
Season and Sear Chicken – Season the chicken thighs generously with kosher salt and freshly ground black pepper. Heat olive oil in a frying pan over medium-high heat. Add half of the chicken thighs and sear on both sides until lightly browned. Remove these and repeat with the remaining thighs. Transfer all browned chicken to a plate.
Prepare the Glaze – In a medium bowl, whisk together orange juice, chicken broth, brown sugar, hoisin sauce, minced garlic, orange zest, grated ginger, and sriracha until well combined.
Cook the Sauce – Pour the glaze mixture into the same pan used for searing. Cook over medium heat, stirring occasionally, until the sauce is reduced by about a third and has thickened slightly.
Bake the Chicken – Return the seared chicken thighs back to the pan with the glaze. Transfer the pan to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
Rest and Finish the Glaze – Once cooked, remove the chicken from the pan and place it on a serving platter. Cover loosely with aluminum foil to keep warm. Set the pan with the remaining glaze back on the stovetop and cook over medium heat until the sauce is reduced by another third, becoming thick and glossy.
Serve – Drizzle the reduced orange glaze over the chicken thighs. Garnish with fresh cilantro leaves and slices of orange, if desired, before serving.

Notes

For convenience, you can use boneless skinless chicken breasts instead of thighs, adjusting cooking time if needed.
Fresh orange juice yields the best flavor, but bottled can be used in a pinch.
Adjust the amount of sriracha for more or less heat according to your preference.
For a thicker glaze, continue to reduce the sauce until it reaches your desired consistency.
Great served with rice, steamed vegetables, or noodles.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 22g
Sodium: 1050mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 36g
Cholesterol: 160mg