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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(21-30) of 32 reviews

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!

Reviewed on Feb. 05, 2010 by glyttle

So so so so good. I used rice vinegar instead of white vinegar and used frozen concentrated orange juice. I also made my own Chinese 5 spice powder with equal parts of ground cloves, ground fennel, ground anise, cinnamon, and black pepper.

Reviewed on Jan. 17, 2010 by karen rostad

This was so easy to make - the kitchen smelled heavenly and the end result was ever so good. This will go in my frequent flyer recipe book for sure!

Reviewed on Nov. 03, 2009 by cooknbuddy

Out standing. Great flavors. Thanks.

Reviewed on Jul. 03, 2009 by Chickadee4242

This has become a favorite dish in my household.  I make egg foo yong casserole along with it as a great companion side dish.  The whole house smells wonderful and my son can't wait for dinner...lol.

Reviewed on Apr. 04, 2009 by Hannah0418

This is a hit everytime i make it. I've given it to my sister who now also makes it often. We both sometimes use chicken breasts instead of thighs.

 
 

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