Description
This one-skillet wonder is your ticket to a dinner that feels special without demanding hours in the kitchen. Crispy chicken thighs are bathed in an orange-soy glaze that’s sticky, bright, and packed with punch. Paired with fluffy brown rice and snappy broccoli, it’s a full meal in under 45 minutes—perfect for weeknights, meal prep, or impressing guests without breaking a sweat.
Ingredients
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2 tbsp neutral oil (canola or avocado)
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12 bone-in, skin-on chicken thighs
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2 tsp salt, divided
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2 tbsp grated orange zest
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1½ cups orange juice
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4 tbsp reduced-sodium soy sauce (or tamari)
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4 tsp sugar (or honey/maple syrup)
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4 tsp fresh grated ginger
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3 tsp cornstarch, divided
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½ tsp black pepper
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4 packs precooked brown rice (or 2 cups dry)
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12 cups broccoli florets
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½ cup sliced scallions
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2 tbsp toasted sesame seeds
Instructions
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Sear Chicken: Pat chicken dry. Season with 1½ tsp salt. Sear in hot oil, skin-side down, for 6–8 mins per side until crispy and cooked through. Remove and set aside.
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Make Glaze: In same skillet, whisk together OJ, soy sauce, sugar, ginger, zest, pepper, and 2 tsp cornstarch. Simmer 5 mins until thickened. Add slurry (1 tsp cornstarch + 1 tbsp water) if needed.
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Glaze Chicken: Return chicken to pan. Spoon glaze over and simmer 3–5 mins.
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Steam Broccoli & Heat Rice: While chicken simmers, steam broccoli 4–5 mins and microwave rice.
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Assemble Bowls: Layer rice, broccoli, and chicken. Drizzle extra glaze. Garnish with scallions and sesame seeds.
Notes
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Add sriracha for heat, or swap OJ with pineapple juice.
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For a low-carb version, use cauliflower rice.
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Add bell peppers or carrots for extra veggies.
- Prep Time: 10 min
- Cook Time: 30–35 min