Asian Chciken Thighs

5 servings.

Asian Chciken Thighs
Asian Chciken Thighs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    t EVOO

  • 5

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

  • 1/3

    c water

  • 1/4

    c packed brown sugar

  • 2

    T orange juice

  • 2

    T reduced sodium soy sauce

  • 2

    T ketchup

  • 1

    T white vinegar

  • 4

    garlic cloves, minced

  • 1/2

    t crushed red pepper flakes

  • 1/4

    t Chinese 5 spice powder

  • 2

    t cornstarch

  • 2

    T cold water

  • Sliced green onions

  • Hot cooked rice, optional

Directions

In LG skillet, heat oil over med heat. Add chicken; cook 8-10 min on each side until golden brown. In sm bowl whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes & 5 spice powder. Pour over chicken. Bring to boil. Reduce heat; simmer uncovered 30-35 min until chicken is tender, turning chicken occasionally. In sm bowl, mix cornstarch & cold water until smooth; stir into pan. Bring to boil; cook & stir 1 min 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 & adding a little water if necessary.

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