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 1x
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?
The article explains this dish was born from thighs and half an orange already in the fridge — cutting them into bite-sized pieces maximizes the surface area coated by the soy-mustard-garlic marinade and allows 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?
The recipe notes suggest adding 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. 
