If you’re craving a dish that combines vibrant flavors with comforting richness, look no further than Sticky Orange Ginger Chicken with Sesame Rice. This recipe is a perfect harmony of sweet, tangy, and savory notes that come together effortlessly. Tender chicken thighs are glazed in a luscious orange ginger sauce that’s sticky and satisfying, paired with fragrant jasmine rice infused with sesame oil and sprinkled with toasted sesame seeds and fresh green onions. It’s a meal that feels special yet comes together on a busy weeknight with ease.
Reasons to Love Sticky Orange Ginger Chicken with Sesame Rice
- Flavor-packed: The combination of fresh ginger, garlic, and orange juice creates a bright, zesty sauce that clings beautifully to the chicken.
- Simple ingredients: You probably have most of these pantry staples on hand, making it a great go-to recipe.
- One-pan chicken: The chicken thighs cook right in the sauce, which thickens to a sticky glaze—no extra steps needed.
- Comforting sides: The sesame rice is fragrant and nutty, complementing the chicken perfectly.
- Family-friendly: Mild but flavorful, this dish is a hit with both adults and kids.
- Meal prep friendly: This recipe reheats beautifully for lunch or dinner the next day.
What You’ll Need
- 4 chicken thighs, boneless and skinless
- 1/4 cup honey
- 1/4 cup soy sauce (use low sodium if preferred)
- 2 tablespoons fresh ginger, grated
- 1 orange, juiced and zested
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cups jasmine rice
- 4 cups water or chicken broth
- 2 green onions, sliced
- 2 tablespoons sesame seeds
Essential Tools for Success
- Large skillet or sauté pan: For cooking the chicken and making the sauce.
- Medium pot: To cook the jasmine rice.
- Microplane or fine grater: For zesting the orange and grating fresh ginger.
- Measuring cups and spoons: To ensure precise flavor balance.
- Whisk: For mixing the cornstarch slurry smoothly.
- Sharp knife and cutting board: For prepping garlic, green onions, and chicken.
Sticky Orange Ginger Chicken with Sesame Rice, Made Easy
Step 1: Prepare the Rice
Begin by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. In a medium pot, combine the rinsed rice and 4 cups of water or chicken broth for extra flavor. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes to steam. Fluff with a fork and stir in 1 tablespoon of sesame oil to infuse the rice with a delicate nutty aroma.
Step 2: Make the Orange Ginger Sauce
While the rice cooks, mix together the honey, soy sauce, fresh grated ginger, orange juice and zest, minced garlic, and sesame oil in a bowl. This vibrant sauce will be the star of your chicken, providing a perfect balance of sweet and tangy flavors with a hint of warmth from the ginger.
Step 3: Cook the Chicken
Heat a large skillet over medium heat. Add the chicken thighs and sear on each side for about 4-5 minutes until golden brown. The goal is to get a nice crust without fully cooking the chicken through.
Step 4: Simmer in Sauce
Pour the prepared orange ginger sauce over the seared chicken in the skillet. Reduce heat to medium-low and cover. Let the chicken simmer in the sauce for 10-12 minutes, turning occasionally, until cooked through and tender.
Step 5: Thicken the Sauce
In a small bowl, whisk together cornstarch and water to create a slurry. Remove the chicken from the skillet and set aside. Pour the cornstarch slurry into the sauce and whisk continuously until it thickens to a glossy, sticky consistency—about 2-3 minutes. Return the chicken to the pan and coat it well with the thickened sauce.
Step 6: Serve
Plate the fragrant sesame rice, top with the sticky orange ginger chicken, and garnish generously with sliced green onions and toasted sesame seeds. This dish pairs wonderfully with steamed vegetables or a crisp salad for added freshness.
Dairy-Free/Gluten-Free Swaps
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Make sure your cornstarch is pure and gluten-free (most are, but always check labels).
- Use water or gluten-free chicken broth to cook the rice.
- Ensure honey and sesame oil are pure and unflavored to avoid allergens.
Notes on Ingredients
- Chicken thighs: Boneless, skinless thighs are preferred for tenderness and quick cooking. You can substitute with chicken breasts if preferred, but thighs yield juicier results.
- Fresh ginger: Grating fresh ginger enhances the sauce’s brightness. Ground ginger won’t provide the same punch.
- Orange: Use both zest and juice for maximum citrus flavor. A navel orange or Valencia orange works best.
- Sesame oil: Adds a toasty, nutty depth to the rice and sauce. Avoid toasted sesame oil substitutes as the flavor differs.
- Honey: Provides natural sweetness and helps the sauce caramelize and stick to the chicken.
Make Ahead Like a Pro
You can prepare the sauce up to 24 hours in advance and keep it refrigerated. Simply reheat it gently before adding the chicken. The chicken and rice can also be cooked ahead and stored separately in airtight containers for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to the rice if needed to refresh the texture.
Common Questions
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but keep in mind that thighs tend to stay juicier and more tender. If using breasts, reduce cooking time slightly to prevent drying out.
How do I make the sauce less sweet?
You can reduce the amount of honey to 2 tablespoons or add a splash of rice vinegar or lime juice to balance the sweetness with acidity.
Can I make this recipe in an Instant Pot or slow cooker?
While this recipe is designed for stovetop cooking, you can adapt it for a slow cooker by combining all ingredients except the cornstarch slurry and cooking on low for 4-6 hours. Thicken the sauce at the end on the stovetop. Instant Pot versions require careful timing to avoid overcooking the chicken.
What sides go well with this dish?
Alongside the fragrant sesame rice, steamed broccoli, snap peas, or a fresh cucumber salad complement the flavors nicely. For a different twist, try serving it with Sticky Orange Chicken Thighs With Fried Rice or for a lighter protein option, Sesame Ginger Chicken Meatballs With Rice pairs beautifully. If you enjoy richer flavors, Garlic Butter Chicken Thighs With Rice Pilaf is also a fantastic choice.
What to Make After This
- Sticky Orange Chicken Thighs With Fried Rice – A delicious way to repurpose leftovers or create a new meal with familiar flavors.
- Sesame Ginger Chicken Meatballs With Rice – A fun twist on the classic chicken with a hint of the same ginger and sesame flavors.
- Garlic Butter Chicken Thighs With Rice Pilaf – For those who love rich, buttery chicken with herbaceous rice.
Next Steps
Once you’ve mastered this Sticky Orange Ginger Chicken with Sesame Rice, experiment by adding your favorite vegetables or swapping jasmine rice for brown rice or cauliflower rice to suit your preferences. Try doubling the sauce for a saucier experience or incorporate a splash of chili garlic sauce if you like a little heat. This recipe is versatile and forgiving, making it perfect for customizing your weeknight dinners.
Sticky Orange Ginger Chicken with Sesame Rice is a vibrant, satisfying meal that’s easy enough for a busy night but impressive enough to serve guests. The sticky glaze, fresh ginger, and bright citrus make every bite memorable. Serve it up tonight and enjoy the comforting flavors that will quickly become a favorite in your recipe rotation.
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Sticky Orange Ginger Chicken with Sesame Rice
Ingredients
Equipment
Method
- Begin by rinsing the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 4 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and stir in 1 tablespoon of sesame oil.
- While the rice cooks, mix together honey, soy sauce, fresh grated ginger, orange juice and zest, minced garlic, and sesame oil in a bowl to make the orange ginger sauce.
- Heat a large skillet over medium heat. Add chicken thighs and sear on each side for 4-5 minutes until golden brown but not fully cooked through.
- Pour the orange ginger sauce over the chicken in the skillet. Reduce heat to medium-low and cover. Let simmer for 10-12 minutes, turning occasionally, until chicken is cooked through and tender.
- Whisk together cornstarch and water to create a slurry. Remove chicken from skillet and set aside. Pour slurry into the sauce and whisk continuously until thickened to a glossy, sticky consistency (2-3 minutes). Return chicken to pan and coat with sauce.
- Plate the sesame rice, top with sticky orange ginger chicken, and garnish with sliced green onions and toasted sesame seeds. Serve with steamed vegetables or salad if desired.
Notes
- You can prepare the sauce up to 24 hours ahead and refrigerate for convenience.
- Substitute tamari or coconut aminos for soy sauce to make it gluten-free.
- Use boneless, skinless chicken thighs for juicier results; chicken breasts can be used but cook less.
- Reheat leftovers gently, adding a splash of water to rice to refresh texture.
- Add a splash of rice vinegar or lime juice to balance sweetness if desired.
