Step 1: In a medium bowl, whisk together orange zest, orange juice, garlic, maple syrup, mayonnaise, vinegar, 1/4 cup water, cornstarch, Sriracha, chili sauce, sesame oil, salt, and hot pepper flakes until blended. Chill in the refrigerator until ready to use.
Step 2: In another medium bowl, whisk together ½ cup coconut milk, garlic, lime juice, fish sauce, Thai basil, ginger, and lemongrass.
Step 3: To a large resealable ziplock bag, add chicken and marinade and seal.
Step 4: Massage to coat, and let marinate in the refrigerator for at least 30 minutes or up to overnight.
Step 5: While chicken is still in the refrigerator, preheat the oven to 425°F.
Step 6: Preheat a large cast-iron skillet over medium-high.
Step 7: Using a slotted spoon, transfer chicken to skillet. (Save marinade for another batch storing in the refrigerator.)
Step 8: Sear, turning once, 10 minutes.
Step 9: Transfer chicken to a large plate.
Step 10: Add red onion and cabbage to the skillet; stir to combine.
Step 11: In a small bowl, whisk together sesame oil, soy sauce, and vegetable oil.
Step 12: Drizzle over vegetables.
Step 13: Season with 1 teaspoon salt and stir to coat. Arrange chicken on top of vegetables.
Step 14: Roast for 30 minutes or until vegetables are tender, chicken is cooked through (pierce chicken and if juices run clear it's done).
Step 15: Meanwhile, add 3 1/2 cups water to a medium saucepan (or rice cooker) and set it over medium-high heat.
Step 16: To the water add rice, remaining coconut milk, salt and juice.
Step 17: Bring to a boil, reduce heat to low, cover, and cook for 20 minutes or until rice is tender and liquid is absorbed.
Step 18: Let set covered 5 minutes off heat.
Step 19: Fluff with fork.
Step 20: Meanwhile, in another medium saucepan set over medium heat, cook orange sauce for 10 minutes or until thickened and heated through.
Step 21: Serve roasted thighs and vegetables over coconut rice.
Step 22: Top with cilantro and serve with lime wedges and orange sauce.
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