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Asian Chicken Thighs Recipe

Asian Chicken Thighs Recipe

A thick, tangy sauce coats the golden brown chicken pieces. Serve them over long grain rice or with ramen noodle slaw. — Dave Farrington, Midwest City, Oklahoma
TOTAL TIME: Prep: 15 min. Cook: 50 min. YIELD:5 servings

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

  • 1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. 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.
  • 2. 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.
    Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 5 servings.

Nutritional Facts

1 chicken thigh (calculated without rice): 292 calories, 14g fat (3g saturated fat), 87mg cholesterol, 396mg sodium, 15g carbohydrate (13g sugars, 0g fiber), 25g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 fat.

Reviews for Asian Chicken Thighs

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MY REVIEW
joycerm53
Reviewed Aug. 11, 2016

"This is a great recipe! Bone in chicken thighs are always on sale and this is a great way to use them. My family loves this dish . I serve these with Mushroom Fried Rice recipe from the TOH site."

MY REVIEW
LBurkey
Reviewed Aug. 6, 2016

"This recipe was very good. We are trying to eat low-carb, therefore, I didn't make the rice. I did double the sauce, which wasn't really necessary without the rice, but we enjoyed it. I also omitted the Chinese five-spice powder, as I didn't have any on hand."

MY REVIEW
sjpoor
Reviewed Jun. 30, 2016

"Very tasty chicken. Will definitely make again and maybe next time I will remember to put the green onions on top. Didn't miss them but will definitely try to remember to add them next time. Very easy to put together."

MY REVIEW
greatwithoutgluten
Reviewed Mar. 31, 2016

"Very good easy recipe! I used chicken breasts and did not add the five spice powder and it was still very good! I plan on making these again. I loved the sweet flavor!"

MY REVIEW
vbraunie
Reviewed Mar. 18, 2016

"I made exactly according to recipe, except doubled sauce. As he was eating, hubby kept telling me how good it was. Perfect amount of red pepper flakes. I would maybe not double the five spice powder. Will definitely make again. Served over brown rice."

MY REVIEW
wargofive
Reviewed Mar. 10, 2016

"Very good, only thing I would do different is add a tad more OJ for more orange flavor and instead of scallions on top I added toasted sesame seeds"

MY REVIEW
Rube1234
Reviewed Mar. 10, 2016

"I followed the recipe exactly and the chicken was delicious! This was an easy meal to prepare and I will make it again and again. Thanks for sharing this recipe."

MY REVIEW
MizUnikorn
Reviewed Mar. 6, 2016

"I've made this many times over the past few years and it's a hit. My family loves this!"

MY REVIEW
lisahughes
Reviewed Feb. 17, 2016

"This recipe it was amazing, as is! I doubled the sauce recipe, and then added it to a crockpot for a few hours just because I ended up having people eating at different times. Next time I will double the recipe for a family of five. Even my picky kids gobbled them down! The chicken just fell off the bones. The sweet and sour and spices were just perfect. I was worried the pepper flakes would make it too spicy, but it just added the right amount of flavor. My kids want me to make this again!"

MY REVIEW
mariecar6
Reviewed Jan. 30, 2016

"I used boneless pork chops instead. The recipe was so easy and delicious. I served it alongside Chinese-style rice. Yum!"

MY REVIEW
mom5
Reviewed Jan. 21, 2016

"Can only say wonderful! Only change made was lime juice instead of orange juice, doubled the sauce and truly enjoyed!"

MY REVIEW
Sandydollar34
Reviewed Jan. 18, 2016

"Smells awesome! Cant wait to try it! Thats was great. I tripled the recipe so there was decent amount of sauce. I think boneless would end up dry just dont eat the skin"

MY REVIEW
lettuceleaf
Reviewed Jan. 4, 2016

"This was good and we enjoyed the flavor, but I would use boneless skinless chicken thighs next time and perhaps double the sauce ingredients as there wasn't much sauce."

MY REVIEW
babyowl53
Reviewed Dec. 19, 2015

"Did any one even try this recipe as is for the first time. I think it is good just the way it is except perhaps for those who don't like it so spicy....use a bit less red pepper flakes."

MY REVIEW
JunMY
Reviewed Dec. 18, 2015

"Nice effort for the recipe. Lilliamarai, Try the real Asian version. Just a little twist from this recepi.Use lime juice (2tblspoon) instead of orange juice. Ommit tomato sauce. Substitude with tamarind juice (2tblspoon) if you did not use lime juice at all. Before you fry the chicken with corn oil, oat it with 1teaspoon of tumeric powder 1teaspoon of salt. When chicken is done, scoop out the chicken. Use the same oil to cook the sauce. Remember to season the sauce with salt & sugar (up to you). Put the chicken into the sauce and stir a while. The sauce should be sweet & spicy. There are many version of Asian style. This is one of the simple ones. Hope you'll enjoy Asian food."

MY REVIEW
mdecorre@gmail.com
Reviewed Oct. 29, 2015

"This is a great Asian dish. You can use the sauce with chicken, beef or pork. Add more red pepper flakes for Gen Tso of add sesame seeds for sesame chicken. Thank you so much for the recipe."

MY REVIEW
Lilliamarai
Reviewed Oct. 19, 2015

"I made this for supper. My husband said he liked it but frankly I did not. I will not be making this again."

MY REVIEW
mzgrinder
Reviewed Sep. 13, 2015

"Quick, easy, and quite tasty. If you are going to make 5 or 6 thighs, I would at least double the sauce especially if you are going to serve with/over rice. I served with Asian fried cabbage and plain(no meat) fried rice. Was all very easy and very good."

MY REVIEW
dschultz01
Reviewed Aug. 8, 2015

"I thought this was very good, even though it was a little too spicy for my daughter. I doubled the sauce ingredients, and was glad that I did."

MY REVIEW
Rambo123
Reviewed Jul. 4, 2015

"Both my husband and I really liked chicken, I will make this again and add it to my

list of best chicken"

MY REVIEW
debstamp
Reviewed Jun. 19, 2015

"Made exactly as the recipe reads and it was delicious! This one is a keeper! My husband said I could make it again any time."

MY REVIEW
kneeddough
Reviewed Jun. 5, 2015

"I'm confused. This recipe was under low carb but is far from low carb. Was this misfiled on the site?"

MY REVIEW
Keycoloradomom
Reviewed May. 18, 2015

"Easy and tasty. Everyone loved it and will make again."

MY REVIEW
redpen
Reviewed May. 13, 2015

"This was great. My husband went back for thirds....then asked if he could have the last bit of chicken still left too! Served with a side of sugar snap peas and fresh fruit."

MY REVIEW
lmmanda
Reviewed May. 13, 2015

"Really good chicken! I followed the recipe exactly except I reduced the red pepper flakes by half since my husband doesn't like spicy foods. The sauce was a little greasy, next time I will pour off the grease before adding the sauce and will double the sauce as other reviewers suggested."

MY REVIEW
fwc0309
Reviewed May. 13, 2015

"Phenomenal! The sauce was very good and spiced just right with just a little bit of zing with the hot pepper. We used Penzey's Chinese Five Spice Powder. We did not use but a pinch as Penzey's tends to be very potent. We will definitely make this dish again!

We served this over rice noodles which grabbed the sauce and coated them just perfect!"

MY REVIEW
heidiclark1
Reviewed May. 12, 2015

"My preschool aged children and husband liked this recipe. I doubled the sauce ingredients and made 6 thighs. I did not need the cornstarch to thicken the sauce."

MY REVIEW
Amy the Midwife
Reviewed May. 12, 2015

"The only changes I made were using rice vinegar and omitting the 5 spice powder and cornstarch. As others commented, it thickened up fine without it. I also doubled the sauce, which is a MUST to pour over the rice! Everyone loved it and wanted the recipe."

MY REVIEW
MDeParis
Reviewed May. 11, 2015

"Made this tonight for dinner. Followed recipe exactly . It was delicious ! Served it with "Khorr Assian rice& sides" and fresh fruit."

MY REVIEW
lauripobanz
Reviewed May. 10, 2015

"Excellent, my family enjoys it a lot. I too leave out the 5 spice powder. I use orange juice concentrate for the orange juice and I have no problem with it thickening up on its own. I did try cubing the chicken once, but I thought it was better when I didn't. I don't know what is so expensive about this recipe as mentioned in a previous post."

MY REVIEW
Water4Chocolate
Reviewed May. 10, 2015

"Although I haven't made this yet but one very similar--many of you say you can't find the 5-spice seasoning. I have use it for 20 years and find it either in the normal spice section or the oriental and Spanish food sections of the grocery stores. Stores I purchased from (eastern US) Harris Teeter, Whole Foods, Kroger, and oriental market stores. Brands were McCormick (recent), W-F's 365, Badia & Goya in the Hispanic section. It's a better buy in the oriental and Hispanic sections. Also, the ingredients vary slightly, so read them an choose according to your personal tastes.

Hope this helps!"

MY REVIEW
Sue Zappa
Reviewed Mar. 15, 2015

"Excellent & fast! After reading the reviews, I doubled the sauce ingredients. I didn't have the Chinese 5-spice powder, so substituted Chinese cinnamon. Also, we don't care for the dark meat of poultry, so I used boneless, skinless chicken breasts. It was wonderful. The only suggestion my family made was to cube the chicken. I served it with wide rice noodles. Delicious!"

MY REVIEW
laceyest
Reviewed Mar. 1, 2015 Edited Feb. 13, 2016

"I made this and it was really, really good. I was missing the chinese 5 spice but found it at Amazon and have it on order.

I tried it again this time with the chinese 5 spice. Let me tell you right off that chinese 5 spice is overwhelmingly potent. Next time I make it I'm only going to give a sprinkling of the spice."

MY REVIEW
annaf27
Reviewed Feb. 21, 2015

"I added chopped red onions & fresh minced gingerroot. So yummy! Would have liked more sauce for rice though."

MY REVIEW
LKimK77
Reviewed Feb. 17, 2015

"Everyone loved this recipe --I cooked as directed added it to the crockpot until i was finished with the rest of dinner. Served over rice and broccoli on the side. Next time i will brown the meat and add to crock pot t finish cooking. I want to add orange zest next time as Sharon said she did."

MY REVIEW
fantasticdreambird
Reviewed Jan. 4, 2015

"I made enough to serve 15 and not a drop was left! It was a huge hit with everyone. They were already requesting that I make it again for them! Made me feel Fantastic : )"

MY REVIEW
friscokid
Reviewed Jan. 4, 2015

"Really Good! The whole family loves this dish. I did triple the recipe as other reviewers mentioned because I was cooking 6 thighs but only used 2-1/2 times the amount of brown sugar. It was perfect. Thickened on it's own. Didn't need the cornstarch. I cooked it in the morning to the point of adding sauce and simmering for 15 minutes. Let it cool down and refrigerated then cooked for the rest of the cooking time just before dinner. I didn't use the five spice and it was great without it."

MY REVIEW
wunsagin
Reviewed Dec. 12, 2014

"Excellent!! Followed the recipe exactly and next time I will use BS thighs and double the sauce."

MY REVIEW
middjett
Reviewed Nov. 19, 2014

"So Good! I had to use chicken legs and wings because it is what I had, and I did not skin them. But other then that I fallowed the recipe as is except in the end, I didnt need the cornstarch, it had cooked down and thickened so well on its own that no more thickening was needed. Someone posted about keeping this handy in the fridge, I agree 100%. Never again will I purchase teriyaki sauce. I can see this sauce replacing several I keep on hand, and I can see using it in oh so many various ways, to many to mention. Thank you Mr. Dave Farrington, of Midwest City, Oklahoma for this recipe. Best recipe of this nature I have found to date."

MY REVIEW
Sharon M. Albert
Reviewed Nov. 14, 2014

"This was absolutely a hit!! The orange juice and the red pepper flakes made it so! I also added some fresh orange zest to the pot, and I'm looking forward to sharing this with other friends and family! Don't like the kick? just use less!"

MY REVIEW
jclayson1
Reviewed Oct. 12, 2014

"This recipe rivals any Chinese restaurant. Made with boneless chicken thighs and served on a bed of rice and oriental steamed veggies. Amazing. Definitely double the sauce, it is that good. No need to thicken."

MY REVIEW
ReneeMurby
Reviewed Aug. 16, 2014

"The whole family enjoyed this simple dish. I used boneless, skinless chicken breast cut into cubes and served it over quinoa with broccoli florets as a side."

MY REVIEW
Steph1323
Reviewed Aug. 4, 2014

"Amazing - had it with mashed potatoes and oh boy, it was a true hit!"

MY REVIEW
mjlouk
Reviewed Jun. 22, 2014

"I skipped the skillet part and just baked the whole thing in the oven. Really good, we all liked it!"

MY REVIEW
dancingfool
Reviewed May. 24, 2014

"Absolutely wonderful!!! Will definitely make again!!!"

MY REVIEW
KatyH3
Reviewed May. 19, 2014

"The flavor was delicious and perfect with brown rice and some veggies."

MY REVIEW
zookeeperk
Reviewed Mar. 27, 2014

"Enjoyed this!!"

MY REVIEW
brat3628
Reviewed Feb. 6, 2014

"Excellent recipe. Will make over and over again."

MY REVIEW
BakingBuddy23
Reviewed Feb. 3, 2014

"4 thumbs up in my house!"

MY REVIEW
isseme1
Reviewed Jan. 8, 2014

"I love this recipe. It is quick and is so yummy."

MY REVIEW
keverwann
Reviewed Sep. 25, 2013

"This was good, but I made it with 1 pound of cubed boneless pork, a sliced yellow onion, a sliced green bell pepper, and a sliced yellow bell pepper. I tripled the sauce ingredients except for the brown sugar (which I doubled). I let it simmer for 10 minutes instead of 30 because of the meat cube size. We had enough sauce for our rice too."

MY REVIEW
va2b
Reviewed Sep. 25, 2013

"Have done this recipe twice and both times it was a BIG hit! I did this for a small group, about 30, young adults working our church 'Sports Camp' and they loved it. I did it again for the O.W.L.S. (Older Wiser Loving Saints) at church and many asked for the recipe. I couldn't find the Chinese five spice powder so we didn't use it but it had a great taste. Thank you for these wonderful recipes."

MY REVIEW
pinksuitcases
Reviewed Aug. 20, 2013

"Just made this two nights ago, and I'm making it again already! SO good. Better than chinese take-out and super easy. I had everything but the chinese five spice powder, so I substituted a spoon of hoison sauce like another member recommended and it was fantastic! I can't wait for dinner tonight. Ha ha."

MY REVIEW
jmkasprak
Reviewed Aug. 11, 2013

"Excellent. I used the juice of a whole orange instead of the 1/3 cup water."

MY REVIEW
hbaseley
Reviewed Jul. 27, 2013

"I was really surprised by how much I liked this! I usually have a "thing" about eating meat off the bone; while I started my dinner carving off the chicken, I quickly progressed to picking the thigh up for some seriously un-lady-like gnawing. It's that good.

My picky-eaters (9 and 12) ate it slowly, but didn't complain, which is highly unusual for a new flavor. I will be making this again (and again and again....)"

MY REVIEW
kvandes
Reviewed Jul. 17, 2013

"Very moist chicken and tasty too! I used orange marmelade instead of orange juice. I did use the corn starch. My family loves a thick sweet sauce. This sauce would be great as an 'orange chicken' meal or to use for stir fry. The pineapple mentioned sounds like a good idea. Will have to try next time."

MY REVIEW
mjbeagles
Reviewed Jul. 7, 2013

"I always prefer to use chicken thighs over chicken breasts because they are much more flavorful and moist-this recipe did not disappoint! I like a lot of vegetables, so I added some sautéed green pepper and red onion strips. It was a tad more spicy than I am used too, so I added a can of crushed pineapple with the juice, and this cut back on the heat! Otherwise, this recipe will definitely be at the front of my box, especially since my husband enjoyed it!"

MY REVIEW
applebaker
Reviewed Jul. 7, 2013

"DH loved this. it was flavorful without being overly spicy. I also omitted the thickening step and did not miss it."

MY REVIEW
shawnba
Reviewed Jul. 5, 2013

"I thought we would love this and was surprised that we didn't . The chicken was moist and well cooked in the stated time, but the sauce was too sweet, and the consistency of it was very unappealing. I will probably not make this again."

MY REVIEW
TESLA_26
Reviewed Jun. 29, 2013

"I get requests for this once a week. I use boneless and skinless thighs and have to cook about 6 pounds at a time. If you bake the chicken then drain 1/2 the juice/broth for best results"

MY REVIEW
bjh173rd
Reviewed Jun. 28, 2013 Edited May. 14, 2015

"I will definitely make this again. I had four thighs instead of five. I won't use as much olive oil next time. I didn't have green onions but had everything else. I also agree that the cornstarch step wasn't really necessary although I did it to see what the results would be.

Update: I have made this recipe several times over the past couple years. It is one of my favorites. I usually make brown rice to go with it and steamed veggies such as broccoli or green beans. I also agree that doubling the sauce is a good idea."

MY REVIEW
la210
Reviewed Jun. 28, 2013

"Made this today and it was delicious.

Like the others, no need to thicken the sauce. Think I will double the sauce next time."

MY REVIEW
TheresaW
Reviewed Jun. 28, 2013

"My teenage granddaughter made this with me and we both loved it! Same experience as others, though, that no thickeing was needed. Sauce simmered down to thickness without cornstarch. We will definitely make it again."

MY REVIEW
matteliz@swbell.net
Reviewed Jun. 22, 2013

"Delicious! The 5-spice powder is optional but really does add to the flavor. I found that the sauce simmered down enough that I didn't need to thicken it with cornstarch."

MY REVIEW
dublinlab
Reviewed Jun. 19, 2013

"Yummy. I thought there was lots of sauce, l didn't thicken it though. I would use half the amount of oil in the future."

MY REVIEW
jennycrocker
Reviewed Jun. 18, 2013

"This is an excellent recipe! I did double the sauce, because we like to have extra to dip our egg rolls. I didn't have orange juice but actually prefer orange rum in a few other Asian recipes, and it was perfect in this. Other than that, I followed the recipe exactly. This is definitely a keeper, but when I make it in the future, I will make a popcorn style chicken, by dipping chunks of chicken in egg white and dusting with corn starch and frying until crisp and golden and then following the rest of the recipe. This will be just like the chicken you find at a mall food court or chinese buffet."

MY REVIEW
karenrusch
Reviewed Jun. 14, 2013

"Wonderful! I didn't have any Chinese five-spice powder so I added a spoonful of Hoisin Sauce."

MY REVIEW
clvogt87
Reviewed Jun. 11, 2013

"I made this for the first time and me and my boyfriend loved it. I will be adding it to my go-to recipes."

MY REVIEW
debbiemoran
Reviewed Jun. 6, 2013

"made it for the first time tonight and really liked it! The only thing I will do different the next time is double the sauce and thickener, cover the pan for about the first 15 minutes, add the cornstarch mix, and then leave the pan uncovered for the final 15 minutes. That might leave enough sauce to put on rice."

MY REVIEW
lobsterdude
Reviewed Jun. 6, 2013

"I followed the recipe and did not like the flavor. My true test whether to make a recipe again is ask the family how they liked it. When they reply, "it was ok", that translates to me as don't make again. I really did want to like this recipe...sorry:("

MY REVIEW
bigmamacooks
Reviewed Apr. 14, 2013

"Have no doubt.......this is really, really good! I served with rice and stir fried baby bok choy with radishes. Yum!"

MY REVIEW
MommyTwo
Reviewed Mar. 3, 2013

"This was definitely a winnder and a hit! It was so good that I licked the plate cleaned!!! Kudos."

MY REVIEW
lori797
Reviewed Feb. 12, 2013

"I love this recipe. I make it all the time. I made it completely following the recipe the first time and loved it. From then on, I added my own twists. I cook the chicken in a pan first to get a good golden crust on it, then throw in some onions and the garlic from the recipe. Let that cook and then throw in the sauce for the recipe. I allow that to cook on its own for a bit then add the chicken and let that finish cooking. Then serve. Also, I felt the sauce was a little sweet for my taste so instead of ketchup, I used Kochu Jeng. Add a little lime on top and it's so good!"

MY REVIEW
Boo1982
Reviewed Nov. 4, 2012

"Love this recipe. A lot of flavour and taste just as good as a leftover!"

MY REVIEW
xxamberleexx
Reviewed Aug. 1, 2012

"This chicken is SHOCKINGLY good. I'm usually a white meat kinda girl but had thighs that I needed to cook. I happened to have all the ingredients and ta-da... its to die for. I didn't change a thing."

MY REVIEW
marymackelberry
Reviewed Jan. 20, 2012

"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!"

MY REVIEW
s_pants
Reviewed Dec. 10, 2011

"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."

MY REVIEW
tara7
Reviewed Dec. 10, 2011

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

MY REVIEW
mtorres3
Reviewed Oct. 25, 2011

"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."

MY REVIEW
mccaam
Reviewed Oct. 21, 2011

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

MY REVIEW
anniewoodfin
Reviewed Sep. 28, 2011

"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!!!!"

MY REVIEW
ameeadora06
Reviewed Sep. 24, 2011

"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."

MY REVIEW
faye_100
Reviewed Sep. 8, 2011

"very tasty will use chicken breasts"

MY REVIEW
Cheri LW
Reviewed Aug. 31, 2011

"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!"

MY REVIEW
shelwee
Reviewed May. 10, 2011

"The family loves this recipe. I use boneless chicken thighs and add asian chili sauce and double the sauce. Also add onions."

MY REVIEW
mattsmom08
Reviewed May. 9, 2011

"My family loved this recipe. I made it less than a week ago and am making it again because it was such a hit."

MY REVIEW
ferretmama
Reviewed Mar. 29, 2011

"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."

MY REVIEW
tnewell
Reviewed Feb. 16, 2011

"I've been making this for a while. It's a keeper!"

MY REVIEW
melissarecipes
Reviewed Jan. 21, 2011

"The family loved this. My husband suggested using chicken breast next time."

MY REVIEW
mnmomma2
Reviewed Dec. 13, 2010

"Very good! My 9 year old even liked it, said it was a keeper!!"

MY REVIEW
sunshinegosse
Reviewed Nov. 28, 2010

"excellent, i used boneless, skinless chicken thighs"

MY REVIEW
lavidalori
Reviewed Nov. 17, 2010

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

MY REVIEW
stenaebil
Reviewed Aug. 25, 2010

"A huge hit with my picky kids."

MY REVIEW
01allison
Reviewed Jul. 22, 2010

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

MY REVIEW
shelwee
Reviewed Apr. 21, 2010

"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!"

MY REVIEW
glyttle
Reviewed Feb. 5, 2010

"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."

MY REVIEW
karen rostad
Reviewed Jan. 17, 2010

"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!"

MY REVIEW
cooknbuddy
Reviewed Nov. 3, 2009

"Out standing. Great flavors. Thanks."

MY REVIEW
Chickadee4242
Reviewed Jul. 3, 2009

"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."

MY REVIEW
Hannah0418
Reviewed Apr. 4, 2009

"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."

MY REVIEW
pavel
Reviewed Sep. 11, 2008

"Awesome!! Better than take-out!!

You can also cook it in the oven instead of on the stove top. I marinate the chicken thighs and bake for 1 to 1 1/2 hours, uncovered. Baste occasionally and stir in the cornstarch mixture with 15 minutes left in the cooking time."

MY REVIEW
Tingzen
Reviewed Aug. 29, 2008

"This is one of our very favorite recipes. We like to double the sauce ingredients and serve fresh steamed broccoli on the side."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.