Go Back
–+ servings

Orange Sesame Chicken

My son absolutely loves this Orange Sesame Chicken recipe. I have made it dozens of times and recently made the recipe for a casual dinner party. My friends husband loved the recipe, so I am posting it for everyone to enjoy. There are a couple of tips in the instructions that I have found to make this turn out well time after time. Please try the recipe and let me know if you enjoy it!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • 1 SCANPAN Large 4.5 QT or 16-inch nonstick Chef Pan I use my large SCANPAN for reference

Ingredients
  

  • 2 pounds Boneless skinless chicken thighs, cut into bite sized chunks
  • 5 tbsp Tamari, gluten free use 3 tbsp for the sauce and 2 tbsp for the chicken
  • ⅓ cup all-purpose flour Gluten free flour can be substituted for this recipe
  • 1 cup Jasmine rice
  • 2 cups Water
  • 2 inch Piece fresh ginger, finely chopped
  • 2 large Cloves garlic, finely chopped
  • 3 Green onions, sliced Note, save some of the green onions for garnishing
  • 2 tbsp Rice wine vinegar
  • 2 tbsp Hoisin sauce To make this recipe gluten free I have added KIKKOMAN Hoisin Gluten Free Sauce
  • 1 tsp crushed red pepper flakes
  • Zest and juice from ½ a medium orange
  • 1 tbsp Toasted sesame seeds for garnish
  • 3 tbsp Olive oil

Instructions
 

  • In a saucepan, add one cup of your favorite rice and two cups of water. Bring the rice and water to a boil, cover and turn the heat to your lowest setting and cook for 20 minutes. Do not lift the cover or stir. At 20 minutes, turn the heat off and let the rice rest covered for an additional 20 minutes. DO NOT lift the lid and set aside.
  • Next in a large bowl add 2 tbsp of the tamari with the chicken and mix to combine and set to the side.
  • Now it is time to make the sauce. In a small bowl add the remaining 3 tbsp tamari, ginger, garlic, red pepper flakes, green onion, hoisin, rice wine vinegar, sesame oil, orange juice and zest. Hint: If you are like me and want a shortcut for chopping peeled garlic and ginger in seconds. Grab an OXO Good Grips mini chopper and chop away! This will save you tons of time on recipes that call for finely chopped items.
  • Heat the 3 tbsp olive oil on medium-high heat in your large nonstick flat bottom pan to a shimmer. Note; I have used a wok in the past, trust me the dish turns out better in a large nonstick skillet.
    Stir the flour into the chicken and tamari mixture and add the coated chicken to the pan. Spread the chicken out in the pan and let it cook until browned on the first side for 5 minutes, turn the chicken pieces and let them cook another 5 minutes. Keep your cooktop heat on medium-high. Note: I set a timer because I am incredibly impatient, and this helps me get the crispy bite sized pieces I am looking for.
  • Next add the sauce and bring to boil, stirring occasionally until the sauce thickens and the chicken is cooked through.
  • Serve the chicken over rice and garnish with more orange zest, green onions and toasted sesame seeds. Enjoy!
Tried this recipe?Let us know how it was!