Asian Chicken Thighs Recipe

Asian Chicken Thighs Recipe Asian Chicken Thighs Recipe photo by Taste of Home Rating 5

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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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 Recipe

Asian Chicken Thighs

Tell us what you think of this recipe.
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(11-20) of 32 reviews

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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