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Sticky Thai Peanut Orange Chicken (30 Minutes)


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Rate this recipe 4.4/5 (15 Votes)


  • 6 boneless, skinless chicken thighs*
  • Rub
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Sticky Thai Peanut Orange Sauce
  • 1/3 cup low sodium soy sauce
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons ketchup
  • 1/3 cup crunchy peanut butter (can sub. smooth)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 3-4 tablespoons brown sugar depending on desired sweetness**
  • 1 teaspoon Sriracha/Asian hot chili sauce, more or less to taste
  • 1 1/2 tablespoons cornstarch
  • Garnish
  • Chopped roasted peanuts
  • Green onions
  • Orange zest


Adapted from


Step 1

1.In a medium bowl, whisk together sauce ingredients. Set aside.

2.Preheat oven to 400F degrees.

3.Mix Rub Ingredients together in a small bowl and rub all over chicken.

4.Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate.

5.Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness.

6.Garnish with desired toppings and serve over rice.


*I prefer thighs because they are oh so tender but you may substitute boneless, skinless chicken breasts but make sure they are pounded THIN. Adjust baking time accordingly.
**I use 3 tablespoons then sprinkle a little brown sugar on the top after baking - so good!


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