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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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4.5 84
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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.
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.
    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.
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
   (98)
RATING DISTRIBUTION
5 Star
 (82)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
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
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
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
Reviewed May. 18, 2015

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

MY REVIEW
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."

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