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

Asian Chicken Thighs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 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

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.

Directions

  1. 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.
  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. Yield: 5 servings.
Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Originally published as Asian Chicken Thighs in Taste of Home February/March 2005, p30

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.

Light-Bodied White Wine

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

Reviews for Asian Chicken Thighs

AVERAGE RATING
   (83)
RATING DISTRIBUTION
5 Star
 (69)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 21, 2015

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

MY REVIEW
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
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
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
Reviewed Dec. 12, 2014

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

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