Now who doesn’t love succulent glazed orange chicken? It is one of my guilty pleasures, even though I haven’t had it in a very long time. So many take-out varieties end in that fast food regret feeling, so I have steered clear for quite a while. However, that all changes when I came across this recipe.
Foodiecrush’s Asian Glazed Orange Chicken was everything I wanted and more. The chicken was tender, the sauce was sweet and zingy, and best of all, it tasted fresh. With oranges currently in season, making one cup of fresh orange juice was easy, and very satisfying. There is no shortage of perfectly ripe navel oranges at the store right now!
You will love the freshness of this recipe as it uses largely real ingredients, and that comes through in the final dish. The ingredient list is short, but it packs such amazing flavor. In fact, I want to use this sauce on everything. I followed this recipe exactly with one exception – I cut all of the chicken thighs in half prior to pan frying. I have an affinity for littler, bite size morsels, and it worked out really well and even cooked a little quicker. When I cooked this up, I served it alongside brown rice and some roasted vegetables. The leftovers also reheated really well in a saucepan the next day, which meant many more tasty meals.
I can’t recommend this recipe enough. Next time you have a hankering for some Chinese take out, or have some extra oranges you need to put to use, try it! I’m positive you’ll love it.