Chilli Orange Chicken Thighs

Sticky, spicy and sweet juicy chicken, using the thigh meat which is much more succulent. Simple to cook, perfect for a midweek meal.

  • 5 chicken thighs, boned and skinless
  • 2 tbsp. light soy sauce
  • 1 tbsp. shoaxing wine (can replace with dry sherry)
  • sea salt
  • 1 tbsp. olive oil
  • 1 onion, sliced
  • 2 carrots, peeled and julienned
  • 2″ chunk of ginger, peeled and julienned
  • 2 cloves of garlic, finely sliced
  • 1 red chilli, sliced
  • 1 tsp. sesame oil
  • 1 tbsp. sugar
  • 150ml orange juice
  • Marinade the chicken with the soy, shoaxing wine and season with salt. Place into the fridge for a few hours.
  • Heat the olive oil. Add the chicken and marinade, brown for a few minutes on each side.
  • Add the onions, stir and cook for 2 minutes.
  • Add carrots, ginger, garlic and chilli, mix well.
  • Drizzle in the sesame oil and the sugar. Let the chicken caramelise a little. I cooked mine for around 8-10 minutes, turning and making sure it did not stick.
  • Pour in the orange juice, shake the pan so everything gets incorporated.
  • Let this juice reduce a little then serve with rice and an extra drizzle of sesame oil.

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