Login
Create Account
Sticky Orange Chicken Thighs With Chile-Cucumber Salad Recipe
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
This easy method of simmering browned chicken thighs in a soy-and-honey sauce makes them taste like they’ve been marinating all day. You can use boneless skinless chicken breasts instead, if you like, but you will need to cut them into 1-inch-thick slices and cook them less. Chinese black vinegar has a particular sharpness that’s wonderful in this sauce, but regular wine vinegar makes a fine substitute. If you want a milder salad, remove the seeds from the chile before slicing.
-
Main Ingredient
Chicken
-
Category: Poultry
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
https://www.latimes.com/recipe/sticky-orange-chicken-thighs-with-chile-cucumber-salad
-
Tags:
-
Notes:
Make it vegan: In place of the chicken, use two 14- to 16-ounce packages extra-firm tofu, drained, pressed and cut into 1-inch-thick squares.
-
Posted By: rachelwalker
-
Posted On: Mar 30, 2021
Number of Servings:
Ingredients:
- 2 - navel oranges
- 1 - pound Persian cucumbers
- 1/2 - cup lightly packed cilantro leaves, roughly chopped
- 1 - red Fresno or finger chile, stemmed and thinly sliced
- 4 tablespoons - Chinese black vinegar or red wine vinegar, divided
- 2 tablespoons - everyday olive oil, divided
- 2 pounds - boneless, skinless chicken thighs (between 4 and 8, depending on the size)
- 1/4 - cup low-sodium soy sauce
- 1/4 - cup water
- 2 tablespoons - honey or maple syrup
- 2 - teaspoon sesame seeds, plus more to garnish
- - Kosher salt and freshly ground black pepper
Directions:
Using a microplane, finely grate the zest of 1 orange into a liquid measuring cup; reserve. Using a paring knife, cut away the pith and peel from both oranges. Thinly slice crosswise, then cut the slices into quarters. Add the oranges to a medium bowl. Roughly chop or slice the cucumbers and add them to the bowl along with the cilantro and chile. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper, then toss to combine. Let stand while you cook the chicken.
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken thighs to the skillet in one layer; they will be crowded and that’s OK. Cook, undisturbed, until a golden brown crust forms on the chicken, about 8 minutes.
Meanwhile, pour the soy sauce and water into the reserved measuring cup with the orange zest. Add the remaining 2 tablespoons vinegar, the honey and sesame seeds, and stir to dissolve the honey into the sauce.
Flip the chicken thighs, then pour the sauce around the chicken; it should immediately come to a boil. Continue cooking the chicken, using tongs to occasionally turn the thighs in the simmering sauce to ensure they’re coated all over, until the sauce is reduced to a thick but still spoonable glaze and the chicken is cooked through, about 6 minutes longer. Remove the skillet from the heat.
Divide the cucumber and orange salad among 4 serving plates, then divide the chicken among the plates. Spoon any sauce left in the skillet over the chicken and sprinkle with more sesame seeds to serve.
Comments