Orange Teriyaki Chicken

Orange Teriyaki Chicken

Orange Teriyaki Chicken

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • Asian
  • Japanese
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 12 chicken thighs, boneless and skinless
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon grapeseed oil
  • 1 teaspoon sesame oil
  • 1/2 tablespoon ginger, minced
  • 1/8 cup red onion, diced
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon apple cider vinegar
  • 2 Zest and juice of large oranges
  • 1 teaspoon sriracha
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Instructions

Season the chicken with the salt and pepper and lay on a baking sheet.

Bake in a preheated oven at 375 degrees for 25-30 minutes.

While the chicken bakes, pour the grapeseed oil and sesame oil into a pot over medium heat. Once hot, add the ginger and red onions. Cook until the onions turn translucent, approximately 6-8 minutes.

Add the brown sugar and stir well until it melts.

Pour in the soy sauce, honey, apple cider vinegar, orange juice and zest and sriracha. Bring to a boil, then reduce to a low simmer for approximately 5-6 minutes.

Stir the cornstarch into the water, then add to the simmering sauce. Stir to combine and continue to cook another 3-5 minutes or until thickened.

Remove from heat.

Pour the sauce over the chicken, then return the meat to the oven and bake another 10-15 minutes or until juice run clear.

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