Cooking Orange Chicken - Ruth Milstein on Big Blend Radio

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

Preheat the oven to 400°F (200°C).

In a bowl, mix orange juice, coconut milk, soy sauce, honey, garlic, ginger, and lime juice until well combined.

Season chicken thighs with salt, black pepper, and red pepper flakes.

Place chicken in a baking dish and pour the glaze over it, ensuring even coverage.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, until chicken is cooked through and glaze is bubbly.

In a small bowl, mix cornstarch with a tablespoon of water to create a slurry.

Stir the slurry into the glaze and cook on the stovetop over medium heat until thickened, about 2-3 minutes.

Remove chicken from the oven and brush with the thickened glaze.

Garnish with sliced scallions and sesame seeds before serving.

Cooking Techniques

Spice Level:

Allergens