Asian Chicken Thighs

A delicious thick, tangy sauce coats the golden brown chicken pieces. Serve them over long grain rice or with ramen noodle slaw. Enjoy!

Asian Chicken Thighs
Asian Chicken Thighs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 5

    teaspoons olive oil

  • 5

    chicken thighs, bone-in, skin removed (about 1-3/4 pounds)

  • 1/3

    cup water

  • 1/4

    cup brown sugar, packed

  • 2

    tablespoons orange juice

  • 2

    tablespoons reduced-sodium soy sauce

  • 2

    tablespoons ketchup

  • 1

    tablespoon white vinegar

  • 4

    garlic cloves, minced

  • 1/2

    teaspoon crushed red pepper flakes

  • 1/4

    teaspoon Chinese five-spice powder

  • 2

    teaspoons cornstarch

  • 2

    tablespoons cold water

  • Sliced green onions

  • Hot cooked rice, optional

Directions

In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

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