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Sticky Peanut and Orange Chicken
Serves 4
Easy
Prep:
Cook:
1 hour marinating.
A twist on a chinese classic.
Skip to ingredients
Sauce
- 150g Marmalade
- 75g Crunchy Peanut Butter
- 3 tbsp Brown Sugar
- 120ml Soy Sauce
- 2 tbsp Cornflour
- 2 tbsp Tomato Ketchup
- 1 tbsp Orange Zest
- 120ml Orange juice
- 1tsp Fish sauce
Marinade
- 150g Marmalade
- 75g Crunchy Peanut Butter
- 3 tbsp Brown Sugar
- 120ml Soy Sauce
- 2 tbsp Cornflour
- 2 tbsp Tomato Ketchup
- 1 tbsp Orange Zest
- 120ml Orange juice
- 1tsp Fish sauce
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Olive Oil
- 600g Chicken Thighs
- 1 Orange
- Chopped spring onion for garnish
Method
step 1
Mix together all sauce ingredients in a bowl and set to one side.step 2
Stir together all marinade ingredients in another bowl and add the chicken thighs. Refrigerate and leave to marinate for 1 hour.step 3
Preheat oven to 180 degrees. Lightly fry chicken thighs in a pan until just brown.step 4
Place Chicken thighs in a ovenproof baking dish and cover with the sauce. Quarter the orange and add segments to baking dish. Bake for 15 mins.step 5
Serve with rice and sprinkle with spring onion.
