This dish marries the rich, savory depth of soy sauce and sesame oil with the bright, zesty kick of fresh orange and rice vinegar. The bone-in chicken thighs become tender and juicy, while the sauce reduces into a sweet, slightly spicy, and glossy coating that clings beautifully to the meat. The addition of coarsely chopped cauliflower provides a hearty, textural contrast, absorbing the flavorful juices. It’s a quick, one-pan wonder that feels elegant enough for a weeknight dinner yet simple enough for everyday cooking. The balance of salty, sweet, and tart notes makes it an irresistible crowd-pleaser that pairs perfectly with steamed rice or noodles.
Chicken Sauce
Description
This dish marries the rich, savory depth of soy sauce and sesame oil with the bright, zesty kick of fresh orange and rice vinegar. The bone-in chicken thighs become tender and juicy, while the sauce reduces into a sweet, slightly spicy, and glossy coating that clings beautifully to the meat. The addition of coarsely chopped cauliflower provides a hearty, textural contrast, absorbing the flavorful juices. It&# 226;ÂÂs a quick, one-pan wonder that feels elegant enough for a weeknight dinner yet simple enough for everyday cooking. The balance of salty, sweet, and tart notes makes it an irresistible crowd-pleaser that pairs perfectly with steamed rice or noodles.Ingredients
Directions
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Preheat oven to 375ðF (191ðC) and coat a 2-quart square baking dish with cooking spray.
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In an extra-large nonstick skillet, heat 1 Tbsp. of the sesame oil over medium-high heat.
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Add chicken thighs and cook for 10 minutes, turning occasionally to brown evenly on all sides.
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Transfer the browned chicken to the prepared baking dish in a single layer.
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Drain and discard all but 1 tablespoon of the drippings from the skillet.
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Place the skillet over medium heat and add the remaining 1 Tbsp. sesame oil.
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Juice the orange, reserving any zest if desired, and measure out the juice.
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Whisk together soy sauce, rice vinegar, brown sugar, crushed red pepper, and orange juice in a small bowl.
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In a separate small bowl, dissolve cornstarch in cold water to create a slurry.
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Pour the soy-orange mixture into the hot skillet and bring to a simmer.
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Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens slightly.
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Pour the thickened sauce evenly over the chicken thighs in the baking dish.
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Scatter the cauliflower florets around the chicken in the dish.
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Sprinkle with kosher salt and black pepper.
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Bake uncovered for 25-30 minutes, or until chicken is cooked through and cauliflower is tender.
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Spoon the pan juices over the chicken and vegetables before serving.
Nutrition Facts
- Amount Per Serving
- Calories 281.1kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 3.1g16%
- Cholesterol 40.0mg14%
- Sodium 3824.0mg160%
- Total Carbohydrate 27.7g10%
- Dietary Fiber 5.6g23%
- Sugars 11.2g
- Protein 18.2g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
