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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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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 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!!

Reviewed on Nov. 28, 2010 by sunshinegosse

excellent, i used boneless, skinless chicken thighs

Reviewed on Nov. 17, 2010 by lavidalori

Delicious and very easy to prepare! I used boneless chicken thighs and that sped up the cooking time a bit.

Reviewed on Aug. 25, 2010 by stenaebil

A huge hit with my picky kids.

Reviewed on Jul. 22, 2010 by 01allison

Made this for my family and they wouldn't stop raving!

Reviewed on Apr. 21, 2010 by shelwee

I made this last night with boneless chicken thighs. Doubled the sauce. Added asian chili sauce (we like things spicy in our family). Didn't cook as long since there was no bone. (Didn't do the cornstarch/water at end. It was already thickened). Served with stir fried vegetables and asian noodles. The family LOVED it. There was not a piece of chicken left! Definitely a new favorite!

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