Orange soy-braised chicken thighs



20 min


1 h



Orange soy-braised chicken thighs

Photo, Andrew Grinton.

Cooked in a sweet and salty sauce, these zesty braised chicken thighs are best served over rice.


  • 2 clementine oranges
  • 8 skin-on, bone-in chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp vegetable oil
  • 5 green onion , sliced (white and green parts separated)
  • 3 garlic cloves , smashed
  • 2 tsp minced ginger
  • 1/2 cup sodium-reduced chicken broth
  • 1/2 cup water
  • 2 tbsp packed brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp sodium-reduced soy sauce


  • PEEL clementines, reserving peels. Set aside peels and segments separately.
  • SPRINKLE chicken with salt and pepper. Heat oil in a large shallow saucepan over medium-high. Brown chicken, about 10 min. Transfer to a plate. Discard all but 1 tbsp of the fat from the pan. Cook white parts of green onions, garlic, ginger and reserved clementine peels, stirring, until softened and fragrant, about 1 min.
  • STIR in broth, water, sugar, vinegar and soy sauce. Bring to a boil, scraping up browned bits from pan bottom. Return chicken, skin-side down, and juices to pan. Bring to a boil. Reduce heat, then cover and simmer for 25 min.
  • TURN chicken skin-side up over medium-high and boil, until juices are reduced and chicken is cooked through, about 10 min. Add reserved clementine segments and green parts of green onions and cook for 3 min. Serve over rice with juices.

Chatelaine Basics: How to segment an orange

Nutrition (per serving)

  • Calories
  • 700,
  • Protein
  • 44 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 50 g,
  • Fibre
  • 2 g,
  • Sodium
  • 872 mg.
  • Excellent source of
  • vitamin B12