Asian Chicken Thighs

Asian Chicken Thighs3

Ingredients

5 teaspoons olive oil

5 bone-in chicken thighs, skin removed

1/3 cup water

¼ 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

¼  teaspoon crushed red pepper flakes

¼ teaspoon Chinese five-spice powder (optional)

2 teaspoons cornstarch

2 tablespoons cold water

Sliced green onions or chives (optional)

Hot cooked rice or noodles

 

Directions

  • 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 wter, 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 another small bowl, mix cornstarch and cold water until smooth. Temporarily remove chicken from skillet. Pour cornstarch water into the skillet. Bring to a boil; cook and stir 1 minute or until sauce is thickened.  Return chicken to the skillet; turn thighs to coat with sauce.
  • Sprinkle with green onions or chive.
  • Serve over rice or noodles.

 

Yield:  5 servings

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