Asian Chicken Thighs



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 brown 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.


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