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Homemade Sticky Orange Chicken Thighs with Fried Rice photo

Sticky Orange Chicken Thighs with Fried Rice

This Sticky Orange Chicken Thighs with Fried Rice is SO EASY! Juicy chicken glazed in a tangy-sweet orange sauce paired with vibrant, veggie-packed fried rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sauce:
  • 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)
For the Fried Rice:
  • 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

Equipment

  • Large skillet or frying pan
  • Mixing bowl
  • Grater or microplane
  • Sharp Knife and Cutting Board
  • Measuring cups and spoons
  • Tongs

Method
 

Prepare the Orange Sauce
  1. In a small bowl, whisk together 1 cup orange juice, 1/4 cup soy sauce, 1/4 cup honey, minced garlic, and grated ginger.
Cook the Chicken Thighs
  1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Place skin-side down and cook for 6-7 minutes without moving to get crispy, golden skin. Flip and cook for 5 minutes on the other side.
Simmer with Sauce
  1. Pour the orange sauce over chicken thighs in the skillet. Reduce heat to medium-low and simmer for about 15 minutes until fully cooked and sauce thickens. Spoon sauce over chicken occasionally.
Prepare the Fried Rice
  1. While chicken simmers, heat 1 tablespoon vegetable oil in another large skillet or wok over medium-high heat. Add mixed vegetables and sauté 2-3 minutes until tender. Add cooked rice, breaking up clumps, and stir-fry 3-4 minutes. Drizzle sesame oil, add chopped green onions, season with salt and pepper, and toss to combine.
Plate and Garnish
  1. Serve sticky orange chicken thighs over a bed of fried rice. Drizzle remaining sauce over top and sprinkle with sesame seeds and extra green onions.

Notes

  • Use bone-in, skin-on chicken thighs for juiciness; boneless can be used with adjusted cooking time.
  • Day-old rice works best for fried rice to avoid clumping; fresh rice can be dried before use.
  • Add a splash of rice vinegar or red pepper flakes to the sauce for extra zest and heat.
  • Don’t skip sesame oil in fried rice for signature nutty aroma.
  • Substitute soy sauce with tamari for a gluten-free version.