Orange Soy Asian Chicken

Orange Soy Asian Chicken

Blogger Paula Jones of bell’alimento shares a family friendly recipe for Orange Soy Asian Chicken.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

6

servings

6
bone-in skin-on chicken thighs, patted dry
Salt and pepper
1/2
cup tamari sauce
1/3
cup sugar
2
tablespoons rice wine vinegar
1/4
teaspoon dried orange peel
1/4
cup orange juice
2
teaspoons cornstarch
1
tablespoon sesame seed
Green onions, cut on the diagonal, if desired
  1. Heat oven to 450°F. Season chicken with salt and pepper on both sides. Place chicken, skin side up, on broiler pan. Bake 25 minutes.
  2. Meanwhile, in 1-quart saucepan, heat tamari sauce, sugar, vinegar and peel to boiling, stirring to dissolve sugar. Reduce heat to simmer. Beat in orange juice and cornstarch with whisk until well blended. Continue cooking until mixture thickens to glaze-like consistency. Remove from heat.
  3. After chicken has baked 25 minutes, set oven control to broil. Broil 5 minutes longer to crisp skin on chicken (leave oven door partially open to monitor broiling closely. If chicken begins to crisp sooner than 5 minutes, remove from oven.)
  4. Pour sauce over chicken. Sprinkle with sesame seed; garnish with green onions.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe can easily be doubled or tripled.
Serve with a side of white rice and sautéed vegetables.
If you cannot find tamari sauce, substitute soy sauce.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.