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Asian Chicken Thighs

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

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

Printed from tasteofhome.com Jul 24, 2008

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Asian Chicken Thighs cont.

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.