STICKY THAI CHICKEN
These sticky Thai chicken thighs are the perfect weeknight dinner. Ready in just 30 minutes, full of delicious flavor and better than takeout!
Provided by Gina Matsoukas
Categories Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- Combine all ingredients for the sauce in a small bowl and whisk together, set aside.
- Preheat oven to 400 degrees.
- Season chicken liberally with salt and pepper.
- Place an ovenproof heavy bottomed skillet on the stove top over medium-high heat.
- Add the coconut oil to the skillet.
- Once melted, place the chicken thighs skin side down into the skillet and cook until browned, about 3 minutes.
- Flip the thighs, cook for another 2 minutes.
- Pour the sauce into the skillet coating both sides of the chicken in it. Arrange the chicken skin side up in the skillet and place in the oven to finish cooking, about 15 more minutes until skin starts to turn golden brown and crispy.
- Remove from oven, garnish with cilantro and peanuts and serve with cooked rice.
Nutrition Facts : Calories 284 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 751 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES)
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!
Provided by Jen
Time 23m
Number Of Ingredients 18
Steps:
- 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.
STICKY THAI PEANUT ORANGE CHICKEN (30 MINUTES) RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 25
Steps:
- 1.In a medium bowl, whisk together sauce ingredients. Set aside. 2.Preheat oven to 400F degrees. 3.Mix Rub Ingredients together in a small bowl and rub all over chicken. 4.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. 5.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. 6.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!
THAI ORANGE CHICKEN
Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal.
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
- Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
- Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 37.1 g, Cholesterol 32.3 mg, Fat 24.3 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 1359.8 mg, Sugar 25 g
STICKY ORANGE CHICKEN
Check out this easy recipe for the best Sticky Orange Chicken recipe from Delish.com!
Categories sticky orange chicken copycat panda express orange chicken orange chicken panda express panda orange chicken fried chicken chicken nuggets chicken dinner easy dinner chinese food takeout copycat
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
- In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
- In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
- Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
- Toss chicken with sauce and green onions. Serve over rice.
STICKY THAI CHICKEN
These thighs get a dark golden, sticky coating that is irresistible. Adapted from "The Instant Cook," by Donna Hay.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
- Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
- Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.
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