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Sticky Orange Chicken with Caramelized Onions and Fennel
Sticky Orange Chicken with Caramelized Onions and Fennel
Erin Kunkel/The Vibrant Life

We’ve seen our fair share of sheet-pan chicken dinners, so it takes something special to keep us coming back for more. This sticky orange chicken with caramelized onions and fennel from Amanda Haas’s new release, The Vibrant Life: Eat Well, Be Well, does just that. It’s got an Asian-inspired marinade that doubles as a sauce (bonus points) and takes inspiration from a well-loved cooking icon (even more bonus points).

“I have been lucky to meet many of my food idols,” Haas writes, “so I usually don’t get starstruck, but I made an exception for Nigella Lawson. I fell in love with her version of a sheet-pan chicken—the easiest way to make an entire meal at once! Here, I’ve put my spin on it, adding my favorite Asian ingredients. I chose fennel this time, but feel free to use bok choy, green beans, or any other veggie you’d like smothered in this sauce.”

A word of advice: You’ll want to stock up on napkins for this one.

Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.

RELATED: Firecracker Chicken with Rice

6 servings

½ cup (120 ml) toasted sesame oil

2 tablespoons grated orange zest plus ½ cup (120 ml) fresh orange juice

6 tablespoons (90 ml) tamari

1 tablespoon fresh lime juice

2 tablespoons grated fresh ginger

3 garlic cloves, minced

3 pounds bone-in, skin-on chicken thighs

2 large yellow onions, thinly sliced

2 fennel bulbs, cored and thinly sliced, plus fronds, chopped, for garnish

1. In a large bowl, whisk the sesame oil, orange zest and juice, tamari, lime juice, ginger and garlic to combine. Add the chicken, onions and fennel; toss to coat. Marinate for at least 1 hour or up to 2 days in the refrigerator.

2. Preheat the oven to 400°F. Transfer the chicken, onions and fennel from the marinade onto a baking sheet. Arrange the chicken skin-side up on top of the onions and fennel, distributing it all evenly. Pour ½ cup (120 ml) of the marinade over the chicken, discarding the remainder.

3. Roast the chicken, turning the pan once halfway through, until the skin is browned and crisp and the internal temperature of the chicken has reached 165°F, 40 to 45 minutes. Garnish with the chopped fennel fronds.

643 calories

47g fat

14g carbs

41g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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