Orange and ginger chicken




Prep Time


Cook Time

The ginger gives this tender caramelised chicken a lovely warming quality.



For the chicken

  • 4–6 skinless, boneless chicken thighs
  • 1 cup flour
  • Salt and ground black pepper, to taste
  • 3 tablespoons olive oil
  • 20g crystallised ginger — chopped

For the orange and ginger sauce

  • 1 cup orange juice
  • ¼ cup honey
  • 1 teaspoon ground ginger
  • 1 teaspoon soy sauce


For the orange and ginger chicken

  • To make the Orange & Ginger Sauce, combine all the ingredients in a bowl.
  • To prepare the chicken, combine the flour, salt and pepper on a plate. Add the chicken and turn to coat.
  • Heat the oil in a pan over a medium-low heat. Fry the chicken for 5 minutes each side, then remove from the pan and set aside.
  • Add the Orange & Ginger Sauce to the pan and simmer for 5 minutes.
  • Stir in the crystallised ginger, reserving a little to garnish.
  • Return the chicken to the pan and cook for 1 minute each side or until cooked through.
  • Serve drizzled with the Orange & Ginger Sauce and garnished with the reserved ginger.