Community recipe
Sticky Orange-Ginger Chicken Thighs with Sesame Broccoli Rice
Tender chicken thighs simmer in a glossy orange-ginger pan sauce, paired with fluffy rice and crisp-tender sesame broccoli. It is a bright, family-friendly skillet dinner with just enough sweet heat.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 680 g boneless skinless chicken thighs, patted dry
- 60 ml orange juice
- 30 ml soy sauces
- 30 ml honeies
- 1 tbsp sesame oil
- 2 tsp fresh gingers, peeled and finely grated
- 2 garlics, peeled and finely grated
- 1 tsp orange zest, finely grated
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 1.5 cup jasmine rice, rinsed and drained
- 600 ml waters
- 0.25 tsp salt
- 1 tbsp avocado oil
- 2 tsp cornstarches
- 30 ml waters
- 450 g broccoli florets, washed, dried, and cut into bite-size pieces
- 0.25 tsp red pepper flake (optional)
- 1 tbsp sesame seed, toasted
- 2 tbsp cilantro, roughly chopped (optional)
Make it
Instructions
- 01
Marinate the chicken and prepare the aromatics
Set out a large skillet with a lid, a medium saucepan with a lid, a fine grater, a cutting board, and a clean plate. Do not rinse poultry; instead, pat 680 g boneless skinless chicken thigh dry with paper towels. In a medium bowl, whisk 60 ml orange juice, 30 ml soy sauce, 30 ml honey, 1 tbsp sesame oil, 2 tsp fresh ginger, 2 cloves garlic, 1 tsp orange zest, 0.5 tsp salt, and 0.25 tsp black pepper. Add the chicken, turn to coat, and let it stand at room temperature for 15 minutes while preparing the remaining components; wash hands, the board, knife, and any surfaces that touched the raw chicken. | Why: Dry poultry browns more effectively, while the short marinade seasons it and becomes the base for a safely cooked pan sauce.
- 02
Cook the rice
Rinse 1.5 cup jasmine rice in a fine-mesh sieve under cool running water until the water is mostly clear, then drain well. Put it in the saucepan with 600 ml water and 0.25 tsp salt. Bring to a full boil over high heat, stir once, cover, reduce to low, and cook until the water is absorbed and small steam holes appear on the surface. Remove from the heat and keep covered for 5 minutes, then fluff with a fork. | Why: Rinsing removes excess surface starch for distinct, fluffy grains, and the covered rest finishes steaming evenly.
- 03
Sear the chicken
While the rice cooks, heat 1 tbsp avocado oil in the large skillet over medium-high heat until it shimmers. Lift the chicken from the marinade, letting excess drip back into the bowl, and place it smooth-side down in a single layer. Reserve the marinade. Sear without moving until deeply browned, then turn and brown the second side. Transfer the chicken to the clean plate; it will finish cooking in the sauce. | Why: A hot, undisturbed sear creates savory browning while reserving the chicken’s juices for the glaze.
- 04
Glaze the chicken and steam the broccoli
Lower the skillet to medium. Whisk 2 tsp cornstarch with 30 ml water until smooth, then whisk it into the reserved marinade and carefully pour it into the skillet. Bring the sauce to a steady boil, scraping up browned bits, and boil for 1 minute. Add 450 g broccoli florets and 0.25 tsp red pepper flakes, then nestle the chicken and any plate juices into the sauce. Cover and simmer until the broccoli is bright green and crisp-tender and the thickest chicken piece reaches 74°C on an instant-read thermometer. Turn the chicken once to coat it in the thick, glossy sauce. | Why: Boiling the former marinade makes it food-safe, and the cornstarch turns it into a clingy glaze as the broccoli steams.
- 05
Finish and serve
Remove the skillet from the heat and let the glazed chicken rest in the sauce for 3 minutes. Divide the fluffed rice among four shallow bowls, top with the broccoli and chicken, and spoon the remaining orange-ginger glaze over everything. Finish with 1 tbsp sesame seed and 2 tbsp cilantro. Serve hot. | Why: A brief rest keeps the chicken juicy, while the sesame and cilantro add fresh aroma and crunch at the table.
