Sticky Orange Chicken Thighs With Chile-Cucumber Salad Recipe - Los Angeles Times

Name: Sticky Orange Chicken Thighs With Chile-Cucumber Salad Recipe - Los Angeles Times
Total time: 30 min
Ingredients: 2 navel oranges; 1 pound Persian cucumbers; 1/2 cup lightly packed cilantro leaves, roughly chopped; 1 red Fresno or finger chile, stemmed and thinly sliced; 4 tablespoons Chinese black vinegar or red wine vinegar, divided; 2 tablespoons everyday olive oil, divided; Kosher salt; freshly ground black pepper; 2 pounds boneless, skinless chicken thighs (between 4 and 8, depending on the size); 1/4 cup low-sodium soy sauce; 1/4 cup water; 2 tablespoons honey or maple syrup; 2 teaspoons sesame seeds, plus more to garnish

www.latimes.com

Orange zest, honey and soy sauce reduce to a sticky sauce for chicken thighs served with a bright orange and cucumber salad.

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Ingredients

2 navel oranges
1 pound Persian cucumbers
1/2 cup lightly packed cilantro leaves, roughly chopped
1 red Fresno or finger chile, stemmed and thinly sliced
4 tablespoons Chinese black vinegar or red wine vinegar, divided
2 tablespoons everyday olive oil, divided
Kosher salt
freshly ground black pepper
2 pounds boneless, skinless chicken thighs (between 4 and 8, depending on the size)
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons honey or maple syrup
2 teaspoons sesame seeds, plus more to garnish