How To Make Orange Teriyaki Chicken Bake
Sink your teeth into this restaurant-style orange teriyaki chicken, smothered in a savory and tangy orange sauce for a filling meal!
Serves:
Ingredients
- 6chicken thighs,bone in, skin on
- 6drumsticks,bone in, skin on
- 1tbspcornstarch
- green onions,for garnish
- sesame seeds,for garnish
For Sauce:
- 2tbsporange juice
- ½cupsoy sauce,low sodium
- 3tbspbrown sugar
- 2tbsprice vinegar
- 2garlic cloves,minced
- 1tbspginger,freshly grated
- 1tspsesame oil
- ¼tspchili flakes
- ¼cupwater
Instructions
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Preheat the oven to 425 degrees F.
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Combine the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, chili flakes, and water in a small pan. Bring to a boil over medium heat, stirring constantly. Remove from heat and cool.
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Zest ½ teaspoon of orange peel and add it into the sauce. Cut the orange in half, then squeeze ½ of the orange into the sauce. Thinly slice the remaining orang half and cut each slice into 4.
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Toss the chicken and onions with the orange slices and sauce.
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Pour the chicken and sauce into a greased 9×13-inch dish, then place it in the oven. Turn the heat down to 375 degrees F.
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Bake for 45 minutes or until juices run clear, turning chicken over halfway through.
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Serve on rice, and enjoy!
Nutrition
- Calories: 686.39kcal
- Fat: 45.19g
- Saturated Fat: 12.13g
- Trans Fat: 0.23g
- Monounsaturated Fat: 18.66g
- Polyunsaturated Fat: 9.68g
- Carbohydrates: 8.39g
- Fiber: 0.24g
- Sugar: 4.95g
- Protein: 57.79g
- Cholesterol: 311.50mg
- Sodium: 1466.82mg
- Calcium: 38.09mg
- Potassium: 791.72mg
- Iron: 2.64mg
- Vitamin A: 63.57µg
- Vitamin C: 2.99mg
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