Asian Chicken Thighs

By á-24734

Ingredients

• 5 tsp. Olive Oil
• 5 bone-in Chicken Thighs
• 1/3 Cup Water
• 1/4 Cup Brown Sugar, firmly packed
• 2 Tbs. Orange Juice
• 2 Tbs. Soy Sauce
• 2 Tbs. Ketchup
• 1 Tbs. Vinegar
• 1/2 tsp. Minced Garlic
• 1/4 tsp. Chinese Five-Spice Powder
• 2 tsp. Cornstarch
• 2 Tbs. 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,m garlic 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 and serve over rice, if desired.