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Asian Chciken Thighs


5 servings.

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  • 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



Step 1

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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