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Sticky Orange Chicken

Sticky Orange Chicken

4rating out of 5

(504 reviews from our customers)

Prep Time

30 min



Here we use fresh orange juice and zest, ginger, soy sauce, sesame oil and a touch of garlic to create a tangy sauce which the chicken thighs gently simmer in, then reduce to a sticky glaze. Served with nutty brown rice, mange tout and a smattering of spring onions - this is healthy Asian food at its orangey best.

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 1 orange
1 Brown rice
2 1 garlic clove
1 15g fresh root ginger
1 1 tbsp cornflour
3 1 soy sauce sachet (8ml) †
2 1 spring onion
1 1 tbsp rice vinegar
British Chicken thigh fillets x4 2
1 320g British chicken thighs
1 80g mangetout
1 1 toasted sesame oil sachet (30ml) †
You Will Need
Pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 orange
  • Brown rice
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tbsp cornflour
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 spring onion
  • 1 tbsp rice vinegar
  • 320g British chicken thighs
  • 80g mangetout
  • 1 toasted sesame oil sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 705 kJ
167 kcal
2462 kJ
584 kcal
of which saturates
8.4 g
1.7 g
29.4 g
6 g
of which sugars
12.8 g
1.7 g
44.6 g
6 g
Fibre 0.4 g 1.4 g
Protein 10.9 g 38.2 g
Salt 0.52 g 1.81 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 orange
Brown rice
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 tbsp cornflour
maize starch (100%)
1 soy sauce sachet (8ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
1 tbsp rice vinegar
rice, salt, water
320g British chicken thighs
chicken thigh meat (100%)
80g mangetout
mange tout
1 toasted sesame oil sachet (30ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
  • Allergens highlighted by † (gluten, soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Add the rice to a medium pot with plenty of water (approx. 4 times) and a pinch of salt

Bring to the boil on a high heat

Cook for 20-25 min or until the rice is cooked with a slight bite

Once cooked, continue to step 6


Meanwhile, zest and juice the orange(s), discarding the pips

Peel the ginger (scrape the skin off with a teaspoon) and grate it or chop it finely

Peel and grate (or finely chop) the garlic


Combine the orange juice, zest, ginger, garlic and the rice vinegar with 2 (4) of the soy sauce sachets, 1 tsp of the cornflour, and 1 tbsp (1 1/2 tbsp) of sugar - mix well for step 6

Reserve the remaining cornflour and soy sauce for steps 4 and 7, respectively


Slice the chicken into strips (approx. 2cm)

Transfer the chicken to a medium-sized bowl

Add the remaining cornflour and toss to coat evenly


Heat a large wide-based pan (preferably non-stick with a matching lid) with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the chicken, leaving space between the pieces, and cook on a medium heat for 5 min, or until starting to brown

Tip: Don't overcrowd the pan, so do this in batches if using a smaller pan


Add the orange juice mix to the chicken

Turn the heat down to medium low and add a lid

Cook for 8-10 min or until the chicken is cooked through

Add the mangetout to the brown rice for a final 2 min, then drain and season

Meanwhile, finely slice the spring onions, discarding the root ends


Remove the lid from the chicken and reduce the sauce to a thick syrup on a low heat (this should only take about 30 secs)

Once reduced, remove the pan from the heat and add the sesame oil and final soy sauce sachet(s)

Fold in the chopped spring onions


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Serve the brown rice and mangetout with the sticky chicken spooned over


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