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