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A thick, tangy sauce coats the golden chicken pieces. Serve them over long grain rice or with ramen noodle slaw. — Dave Farrington, Midwest City, Oklahoma
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 chicken thigh (calculated without rice) equals 292 calories, 14 g fat (3 g saturated fat), 87 mg cholesterol, 396 mg sodium, 15 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Originally published as Asian Chicken Thighs in Taste of Home February/March 2005, p30
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Sep. 28, 2011 by anniewoodfin
dynamite combination of flavors! only changes i made were adding chili garlic paste and sauteed onion. topped each serving with extra chili garlic sauce. excellent served with sauteed napa cabbage! this is a keeper!!!!
Reviewed on Sep. 24, 2011 by ameeadora06
This recipe was a great introduction to the Asian Five Spice Powder. It seems to add so many great flavors that I could never seem to capture.
Reviewed on Sep. 08, 2011 by faye_100
very tasty will use chicken breasts
Reviewed on Aug. 31, 2011 by Cheri LW
I found this recipe over a year ago. My family loves it. I even keep the sauce recipe handy to use with a teriyaki salmon we make...it's better than from a bottle. Yum!
Reviewed on May. 10, 2011 by shelwee
The family loves this recipe. I use boneless chicken thighs and add asian chili sauce and double the sauce. Also add onions.
Reviewed on May. 09, 2011 by mattsmom08
My family loved this recipe. I made it less than a week ago and am making it again because it was such a hit.
Reviewed on Mar. 29, 2011 by ferretmama
Made this for a lodge dinner for 50. Substituted chicken hindquarters for thighs because I needed a real he-man main dish. Doubled the sauce. Nothing but raves from both men and women. A keeper for sure.
Reviewed on Feb. 16, 2011 by tnewell
I've been making this for a while. It's a keeper!
Reviewed on Jan. 21, 2011 by melissarecipes
The family loved this. My husband suggested using chicken breast next time.
Reviewed on Dec. 13, 2010 by mnmomma2
Very good! My 9 year old even liked it, said it was a keeper!!
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