Name: Sticky Orange Chicken Thighs with Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 chicken thighs (bone-in and skin-on); 1 cup orange juice (freshly squeezed or store-bought); 1/4 cup soy sauce (good quality, naturally brewed variety); 1/4 cup honey; 2 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 1 tablespoon vegetable oil (for cooking chicken (or another neutral oil like canola or sunflower)); 2 cups cooked rice (preferably day-old for best texture); 1 cup mixed vegetables (peas, carrots, corn mix works great); 2 green onions (chopped); 1 tablespoon vegetable oil (for frying rice); 1 tablespoon sesame oil; salt and pepper (to taste); sesame seeds (for garnish)

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If you’ve been searching for a dinner that combines juicy, flavorful chicken with a vibrant, satisfying side, look no further. Sticky Orange Chicken Thighs with Fried Rice brings together tender chicken thighs glazed in a luscious orange sauce paired with perfectly seasoned fried rice loaded with colorful veggies. This dish hits all the right notes: sweet, savory, tangy, and comforting. Whether you’re cooking for your family or meal-prepping for the week, this recipe is an absolute winner that transforms simple ingredients into a restaurant-worthy meal right in your own kitchen.

Why It’s My Go-To

Sticky Orange Chicken Thighs with Fried Rice has become a staple in my kitchen for several reasons. First, the chicken thighs stay juicy and tender thanks to the bone-in, skin-on preparation, which locks in moisture and flavor. The sticky orange glaze is bright and balanced, with just the right amount of sweetness and a hint of garlic and ginger that elevates the dish’s complexity.

The fried rice is the perfect accompaniment—quick to whip up with leftover rice and loaded with fresh veggies for a pop of color and texture. The sesame oil and green onions finish it off with a subtle nutty aroma and freshness. It’s a complete meal that’s easy enough for a weeknight but impressive enough for guests. Plus, it’s incredibly customizable, so you can swap out veggies or adjust the sauce to your liking.

Shopping List

4 chicken thighs, bone-in and skin-on
1 cup orange juice (freshly squeezed or store-bought)
1/4 cup soy sauce (ensure it’s a good quality, naturally brewed variety)
1/4 cup honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
2 cups cooked rice (preferably day-old for best texture)
1 cup mixed vegetables (peas, carrots, corn mix works great)
2 green onions, chopped
2 tablespoons vegetable oil (or another neutral oil like canola or sunflower)
Salt and pepper to taste
Sesame seeds for garnish

Recommended Tools

Large skillet or frying pan – for cooking the chicken and frying the rice evenly
Mixing bowl – to whisk together the orange sauce ingredients
Grater or microplane – for fresh ginger
Sharp knife and cutting board – for prepping garlic, vegetables, and green onions
Measuring cups and spoons – for precise sauce ratios
Tongs – to flip and handle the chicken thighs safely

Make Sticky Orange Chicken Thighs with Fried Rice: A Simple Method

Step 1: Prepare the Orange Sauce

In a small bowl, whisk together 1 cup orange juice, 1/4 cup soy sauce, 1/4 cup honey, minced garlic, and grated ginger. This mixture will be your sticky glaze full of citrusy tang and sweetness.

Step 2: Cook the Chicken Thighs

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the hot pan and cook for about 6-7 minutes without moving them to get a crispy, golden skin. Flip and cook on the other side for 5 minutes.

Step 3: Add the Sauce and Simmer

Pour the orange sauce over the chicken thighs in the skillet. Reduce heat to medium-low and let the chicken simmer in the sauce for about 15 minutes, or until fully cooked and the sauce has thickened into a sticky glaze. Spoon the sauce over the chicken occasionally to coat evenly.

Step 4: Prepare the Fried Rice

While the chicken simmers, heat 1 tablespoon vegetable oil in another large skillet or wok over medium-high heat. Add the mixed vegetables and sauté for 2-3 minutes until tender. Add the cooked rice, breaking up any clumps, and stir-fry for 3-4 minutes. Drizzle the sesame oil over the rice, add chopped green onions, and season with salt and pepper. Toss everything to combine and warm through.

Step 5: Plate and Garnish

Serve the sticky orange chicken thighs over a generous bed of fried rice. Drizzle any remaining sauce from the pan over the top and sprinkle with sesame seeds and extra green onions for a pop of color and crunch. Enjoy your homemade feast!

Variations by Season

Spring: Add snap peas and asparagus to your fried rice for a fresh, crisp bite.
Summer: Incorporate diced bell peppers and pineapple chunks into the fried rice for a sweet, tropical twist.
Fall: Use butternut squash cubes and kale in your fried rice to bring warm, hearty flavors.
Winter: Swap mixed vegetables for roasted Brussels sprouts and mushrooms to add earthiness and depth.

Cook’s Notes

Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful, but you can use boneless if preferred—just adjust cooking time accordingly.
Day-old rice is best for fried rice since it’s drier and prevents clumping. If you only have fresh rice, spread it on a baking sheet to cool and dry slightly before frying.
Feel free to add a splash of rice vinegar or a pinch of red pepper flakes to the orange sauce for extra zing and heat.
Don’t skip the sesame oil in the fried rice—it adds a signature nutty aroma that elevates the dish.
For a gluten-free option, substitute soy sauce with tamari.

Refrigerate, Freeze, Reheat

This dish stores beautifully. Place leftover chicken thighs and fried rice in separate airtight containers and refrigerate for up to 3 days. To reheat, warm the chicken in a skillet over medium heat to maintain crisp skin and glaze, then microwave or stir-fry the rice until hot.

For longer storage, freeze both components separately for up to 2 months. Thaw overnight in the refrigerator before reheating. The sticky orange sauce may thicken in the fridge—simply add a splash of water when reheating to loosen it up.

Reader Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to dry out faster. If you use breasts, cook them a little less time and keep a close eye while simmering in the orange sauce to prevent overcooking.

Is it okay to use fresh rice instead of day-old rice for the fried rice?

Fresh rice tends to be more moist and can lead to clumpy fried rice. If you only have fresh rice, spread it out on a tray to cool and dry or refrigerate it for a few hours before frying to get better texture.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken thighs with firm tofu or tempeh, and increase the quantity of mixed vegetables. The sticky orange sauce works great with plant-based proteins as well.

How do I make the sauce less sweet?

Simply reduce the amount of honey or balance it with a splash of lime juice or vinegar to add acidity. Adjust gradually to suit your taste preferences.

Make It Tonight

Ready to impress your taste buds and anyone you share this meal with? Sticky Orange Chicken Thighs with Fried Rice is straightforward enough for a weeknight but special enough for weekend dinners. Gather your ingredients, prep your sauce, and get cooking—it’s time to enjoy a delicious meal full of vibrant flavors and satisfying textures. Don’t forget to garnish with sesame seeds and chopped green onions for that perfect finishing touch. Bon appétit!

Sticky Orange Chicken Thighs with Fried Rice combines juicy chicken coated in a tangy-sweet orange glaze with savory fried rice, making it a dinner that’s both comforting and exciting. With these simple steps and tips, your next mealtime will be a hit with family and friends alike.

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