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Asian Chicken Thighs

Asian Chicken Thighs
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
5 ServingsPrep: 15 min. Cook: 50 min.

Ingredients

  • 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
  • 5 teaspoons olive oil
  • 1/3 cup warm 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
  • Hot cooked rice
  • Sliced green onions

Directions

  • In a large skillet over medium heat, cook chicken in oil for 8-10
  • minutes on each side or until no longer pink. In a small bowl, whisk
  • the warm 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,
  • for 30-35 minutes or until chicken is tender, turning occasionally.
  • Combine cornstarch and cold water until smooth; gradually stir into
© Taste of Home 2012

2 of 2

Asian Chicken Thighs (continued)

Directions (continued)

  • the pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with rice. Garnish with green onions. Yield: 5
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012