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

Asian Chicken Thighs Recipe

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5 71
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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
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
   (85)
RATING DISTRIBUTION
5 Star
 (71)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
Reviewed Mar. 1, 2015

"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."

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 : )"

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