Citrus fruits always remind me of winter. Growing up in Israel I remember going with my dad to the orange orchard and picking oranges, putting them in my sweater and carrying them home. Thinking back, I’m pretty sure it was a privately owned orchard but we had fun anyway. I love how citrus fruits always add lightness and freshness to any dish so I figured I may as well use it for our chicken dinner. I had some chicken thighs and half an orange in the fridge, leftovers from the kids’ school snack, and that’s how this dish was born.
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Orange Chicken – The Sweet and Sour Taste of Winter
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Orange Chicken combines the fresh, zesty flavor of oranges with tender chicken thighs for a delightful winter meal that’s easy to prepare and visually appealing.
Ingredients
- 6 boneless, skinless chicken thighs
- 1 tbsp (15 ml) soy sauce
- 1/2 tbsp mustard
- 2 tbsp (30 ml) water
- 1 garlic clove, minced
- 1/2 orange, peeled and cubed
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the soy sauce, mustard, water, and minced garlic. Stir well to create a marinade.
- Cube the chicken thighs into bite-sized pieces.
- Place the cubed chicken into a small, heat-resistant Pyrex dish or a deep baking dish.
- Pour the marinade over the chicken, ensuring all pieces are well-coated.
- Scatter the cubed orange pieces evenly over the chicken.
- Bake in the preheated oven for 35 minutes, or until the chicken is cooked through and the top is slightly caramelized.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- For a more intense orange flavor, consider adding some orange zest to the marinade.
- This dish pairs well with steamed rice or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 100
If You Liked This Recipe, You’ll Love These
- Braised Chicken Thighs with Mushrooms and Creamy Polenta
- Grilled Chili Sesame Chicken
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
Frequently Asked Questions
Why does the recipe cube the chicken thighs rather than cook them whole?
I cut them into bite-sized pieces to maximize the surface area coated by the soy-mustard-garlic marinade and allow faster, more even cooking in the oven. The cubed pieces also caramelize on the top after 35 minutes at 400°F (200°C).
How can I get a stronger orange flavor?
Add some orange zest to the marinade alongside the ½ orange already used. The marinade itself — soy sauce, mustard, water, and garlic — is fairly subtle, so zest is the most direct way to amplify the citrus.
