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.
Jul 2, 2020
I happened across this recipe a few years ago. The entire family loves it. The Chinese 5 spice gives it a distinctly Asian flavor. We like it over rice and garnished with green onion. It is a meal in itself.
May 22, 2020
This was amazing! I made it for my mom's birthday tonight and she loved it too. I did not have the Chinese 5 spice but it came out great anyways. The sauce reminds me of the General Tso's sauce (which I love!) I will definitely make this again. We were craving some Asian food but with being in lock down due to the Covid virus we don't venture out except for groceries, so this HIT the spot!!! I will be sharing the link to this with my family and friends!
Nov 27, 2019
I love Asian flavors and this recipe did not disappoint. I followed the recipe but I did substitute Sweet Baby Ray's Sweet Red Chili sauce for the ketchup. I just don't care for ketchup except on fries or meatloaf...LOL. I will add some fresh pineapple chunks and maybe some sweet peppers for texture next time but overall, this is a keeper as written!
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.