Asian Chicken Thighs

By MooK

Ingredients

• 5 teaspoons olive oil
• 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
• 1/3 cup water
• 1/4 cup packed brown sugar
• 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

Preparation

Step 1

In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink. 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.