Asian Chicken Thighs
Total TimePrep: 15 min. Cook: 50 min.
- 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 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.
- 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.
Nutrition Facts1 chicken thigh (calculated without rice): 292 calories, 14g fat (3g saturated fat), 87mg cholesterol, 396mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Aug 11, 2019
This is perhaps one of my most favorite recipes. The flavor is outstanding...and the leftovers are so versatile! I use the leftover chicken in my homemade fried rice. I double the recipe and quadruple the sauce.
Jun 24, 2019
This is an awesome recipe! flavors are right on...I would double the sauce recipe next time I make it, so there is more to put on the rice. I didn't have Chinese five-spice, so I looked it up and made my own...
May 10, 2019
yummy, yummy. Used boneless, skinless thighs. Didn't have 5-spice. Turned out great and will make again. Thanks for the recipe.
Apr 9, 2019
Like some of the other reviewers, I was missing a few ingredients. Didn't have any chicken so we used hamburger, didn't have any orange juice so I used tomato juice, didn't have reduced sodium soy sauce so used regular soy sauce, didn't have any Chinese five spice powder so I found five spices in my cabinet and use them instead, didn't have any rice so used linguine. All in all, it was a truly wonderful recipe and my family will enjoy Asian chicken thighs on a regular basis from now on.
Mar 30, 2019
I have made this dish several times and I think it gets better each time. I use BS thighs, omit the green onions and double the sauce. We love wings, I may try those next.
Mar 23, 2019
Made this last night and it was fabulous! Even my guy, who has never eaten chicken thighs and did not want to, loved it and rated about it. I did not have the 5-spice or the red pepper flakes but substituted some chili power and extra black pepper and it was still great. We dont like really spicy foods so next time I may add 1/2 the red papper flakes or a dash of the 5-spice if I can find it to see if that changes anything. This is just great and I am adding to my rotation recipe list!!
Mar 6, 2019
My absolute favorite when I want oriental food at home! I always double the sauce and usually have it over cauliflower rice instead of long-grain.
Dec 12, 2018
This was so good!
Nov 28, 2018
The best sauce ever!! I enjoy trying lots of recipes and trying to find good recipes for all cuts of chicken. I will use this recipe from now on for thighs. I am also thinking about trying it for wings.
Jun 29, 2018
We had these delicious chicken thighs tonight and cleaned our plates. I followed the recipe exactly but did use Splenda brown sugar. That was the only change. These are delicious and so easy to prepare. We will definitely be having this again. Volunteer Field Editor