Sticky Thai Peanut Orange Chicken (30 Minutes)

One pan, 30 minute Sticky Thai Peanut Orange Chicken baked in one of my favorite sweet, salty, savory, spicy sauces ever.   You are going to  fall in love with the flavors and ease of this dish!

Close up of Sticky Thai Peanut Orange Chicken with nuts and chive garnish.

I hope you all had a fabulous Easter!   Once Easter hits I feel like summer is here in a flash. But I love spring. I want to bottle up the 70 degree weather with a slight breeze, the blooming tulips and bursting strawberry fields so I can enjoy them year round.

You know what else I want to bottle up and never let go?

Close up top view of Sticky Thai Peanut Orange Chicken with nuts and chive garnish.

This Sticky Thai Peanut Orange Sauce.

Oh.

My.

Yummy.

I am so in love with it.   So much that even though I just made this chicken last week, which normally means I would add it to my “archive” and post it weeks from now, I interrupted my recipe schedule just to bring you this Thai Peanut Orange Chicken today.  I just can’t wait for you to fall in love with it like me!

Close up of Sticky Thai Peanut Orange Chicken with nuts and chive garnish in a black skillet.

By simply whisking together soy sauce, brown sugar, orange juice, orange marmalade, peanut butter and splashes of  ketchup, vinegar, fish sauce and Sriracha, a rich, nutty sauce with an orange flair is born.  Pour this over your chicken that has been rubbed in  ginger, garlic, onion, paprika and cumin and  you won’t be able to stop craving this chicken.  

Guaranteed.

And don’t worry.  I know you will be wanting more sauce, so there is extra peanut orange sauce to smother over rice.  Or just eat plain.

Close up of Sticky Thai Peanut Orange Chicken with nuts and chive garnish with oranges in the dish.

One pan and 30 minutes stand between you and this Sticky Thai Peanut Orange Chicken.   You know what to do.

One pan, 30 minute easy Sticky Thai Peanut Orange Chicken baked in one of my favorite rich, nutty, sweet, savory orange sauces ever. I am so in love with the flavors and ease of this dish! #thai #orangechicken #peanutchicken #thaipeanutchicken #drumsticks #30minutemeals

Sticky Thai Peanut Orange Chicken (30 Minutes)

Servings: 4 -6
Prep Time: 5 minutes
Cook Time: 18 minutes

Ingredients

  • 6 boneless skinless chicken thighs

Rub

  • 1 tablespoon olive oil
  • 1 tsp EACH ground ginger, garlic pwder
  • 1/2 tsp EACH onion pwdr, paprika, ground cumin, 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 (may 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

Instructions

  • In a medium bowl, whisk together sauce ingredients. Set aside
  • Preheat oven to 400F degrees.
  • Mix Rub Ingredients together in a small bowl and rub all over chicken.
  • 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.
  • 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.
  • Garnish with desired toppings and serve over rice.

Notes

*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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45 Comments

  1. Stephanie says

    Oh my goodness this was so yummy for the tummy! We were craving Asian cuisine and had all the ingredients because I have a good stocked pantry and only had to get the orange marmalade. Used the kids easy peel mandarins for fresh squeezed OJ. Made a simple egg fried rice to go with it . Used 4 chicken small breast,s, but next time could go 5 or 6 for leftovers because there was enough sauce. Another wonderful family dinner thanks to Jen!

    • Jen says

      Thank you so much for your awesome comment Stephanie! I’m thrilled you made this oldie but goodie and that it was a winner!

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