Zest one of the oranges before squeezing the juice. Squeeze the rest to render 1 cup of juice.In a medium bowl, mix the zest and the rest of the marinade ingredients together with a whisk, until the sugar has dissolved.Place the chicken thighs in a shallow dish or heavy-duty zip-top bag and pour the marinade over the top.Marinate the chicken in the refrigerator for at least one hour or overnight.
Cook The Chicken:
Preheat the oven to 400 degrees F.Pour the chicken and marinade into a baking dish. Place the chicken in the oven and bake for 30 to 45 minutes. Use a spoon or baster to bathe the chicken with the juices from the bottom of the dish once or twice during baking.
Stir-Fry the Orange Ginger Chicken and Rice:
Remove the chicken from the oven. Take the chicken out of the sauce and place them onto a plate or cutting board to cool to touch, reserving about 1 cup of the sauce. Using your fingers or the tines of 2 forks, gently shred the chicken into thin strips.Heat the sesame oil in a large wok or nonstick skillet over high heat.Add the prepared rice to the pan; use a spoon to break up any clumps. Stir the rice to coat evenly with oil.Pour in the reserved marinade and stir-fry the rice until heated through and combined.Stir in the shredded chicken; stir-fry until almost all of the marinade evaporated and absorbed; about 5 minutes. Turn off heat and allow the chicken to cool for about 5 minutes before making the lettuce wraps.
Build The Lettuce Wraps
Arrange 3 to 4 lettuce leaves on a plate; top the leaves with about 2 tablespoons of the chicken and rice mixture. Cut the orange segments into smaller pieces and top the chicken and rice mixture.Garnish sprinkled with green onions and extra sriracha if desired. Serve immediately.
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