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Asian Chicken Thighs Recipe

Asian Chicken Thighs Recipe photo by Taste of Home

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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

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Diabetic Friendly

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Asian Chicken Thighs Recipe

Prep: 15 min. Cook: 50 min.

Yield: 5 Servings

15 50 65

Ingredients

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

Directions

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, garlic, pepper flakes 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. If desired, serve with rice. Yield: 5 servings.

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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Reviews for Asian Chicken Thighs

Asian Chicken Thighs

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Reviewed on Jan. 20, 2012 by marymackelberry

This is one of the best dishes I have ever made!!!! My boyfriend really enjoyed it and has asked me to make it again already and we only just had it two nights ago! It's will definitely be a regular dish where he is such a picky eater! Definitely one of my favorites!

Reviewed on Dec. 10, 2011 by s_pants

I thought this was good and will make it again, but I thought the flavor needed something more...maybe I'll add the Asian chili sauce like was suggested.

Reviewed on Dec. 10, 2011 by tara7

This is SO good! I doubled the sauce, and that was perfect.

Reviewed on Oct. 25, 2011 by mtorres3

v ery good flavor! I used boneless chicken breasts and cooked them in the crockpot for 5 hours. A definite keeper. Thanks for the recipe.

Reviewed on Oct. 21, 2011 by mccaam

great flavor - but double the sauce. I actually made it in a crockpot. delicious.

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.

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