Asian Chicken Thighs
Taste of Home
A thick tangy sauce coats the golden chicken pieces in this savory skillet recipe. I like to serve them over long grain rice or with a helping of ramen noodle slaw.
-Dave Farrington
Midwest City, Oklahoma
SERVINGS: 5
CATEGORY: Main Dish
METHOD:
TIME: Prep: 15 min. Cook: 50 min.
Ingredients:
- 5 bone-in chicken thighs, skin removed
- 5 teaspoons olive oil
- 1/3 cup warm water
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons 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
- Hot cooked rice
- Sliced green onions
Directions:
In a large skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear. Meanwhile, in a jar with a tight-fitting lid, combine the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder; shake until sugar is dissolved.
Pour over the chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions. Yield: 5 servings.