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Asian Glazed Orange Chicken

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Asian Glazed Orange Chicken



  • 2 lbs. chicken thighs, boneless & skinless
  • 1 cup Sun Orchard Orange Juice
  • ½ cup chicken broth
  • ½ cup brown sugar
  • ½ cup hoisin sauce
  • 4 garlic cloves, minced
  • 1 tbsp  olive oil
  • 2 tbsp Dijon Mustard
  • Salt & Pepper to taste


Season chicken with salt and pepper. Heat oil in a frying pan over medium heat. Sear the chicken on a sauté pan until golden browned on both sides. Remove chicken from the sauté pan.

In a medium bowl, whisk the remaining ingredients until well combined. Pour the sauce into the pan and cook over medium heat and reduce by a  half. Add the chicken back to the pan and cook until the internal temperature of the chicken is 165°F and the sauce has been reduced.


Can be baked or grilled.