City Palate

The Wine and Beer Issue - May June 2017

Sticky Orange Chicken
Sticky Orange Chicken

Sticky Orange Chicken

Jan/Feb 2012

These bite-sized nuggets of sticky-sweet chicken are like take-out at home. Serve them with steamed rice and broccoli rabe, bok choy, broccoli slaw or spinach sautéed with garlic.

zest and juice of a large orange

1/4 c. soy sauce

1 T. brown sugar

1 T. honey

2 t. grated fresh ginger

3-4 garlic cloves, crushed

1/2-1 t. sambal oelek or Sriracha hot sauce

6 skinless, boneless chicken thighs, cut into bite sized chunks

1/4 c. flour

canola oil, for cooking

In a small saucepan, stir together the orange zest and juice, soy sauce, brown sugar, honey, ginger, garlic and sambal oelek. Bring the mixture to a simmer over medium heat and cook until it’s reduced and syrupy, stirring occasionally.

In a shallow bowl, dredge the chicken pieces in the flour. Heat a drizzle of oil in a heavy skillet set over medium-high heat. Add the chicken and brown it on all sides. Pour the sauce over the chicken, stir to coat, then cover and cook it for a few minutes, until the chicken is cooked through and covered with a sticky glaze. Serve immediately with rice and veg or broccoli slaw. Serves 6.


Poultry