asian chicken thighs

Name: Asian Chicken Thighs
Prep time: 15 min
Cook time: 50 min
Yield: 2
Cuisine: Asian
Ingredients: 5 teaspoon(s) olive oil; 5 - bone-in chicken thighs (about 1-3/4 pounds), skin removed; 1/3 cup(s) warm water; 1/4 cup(s) packed brown sugar; 2 tablespoon(s) orange juice; 2 tablespoon(s) reduced-sodium soy sauce; 2 tablespoon(s) ketchup; 1 tablespoon(s) white vinegar; 4 - garlic cloves, minced; 1/2 teaspoon(s) crushed red pepper flakes; 1/4 teaspoon(s) chinese five-spice powder; 2 teaspoon(s) cornstarch; 2 teaspoon(s) cold water; - sliced green onions; - hot cooked rice, optional

(10 RATINGS)

519 Pinches 10 Photos

CJ *

Somewhere, PA

Updated on Mar 1, 2013

This is another thigh recipe that is out of this world good. It's my favorite of all chicken recipes. I just stocked up on chicken thighs, and this is what the family requested. I double the batch...the recipe calls for 5 thighs, I always make at least 10 depending on how many I am feeding. I have made these to take to pot luck many times, and everyone just raves over them, fighting over the last one in the pot..lol! Photo's are mine. Originally published as Asian Chicken Thighs in my Taste of Home February/March 2005 issue.

Rate

prep time 15 Min

cook time 50 Min

method Stove Top

yield 2 - 3

Ingredients

5 teaspoons olive oil
5 - bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup warm 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 teaspoons cold water
- sliced green onions
- hot cooked rice, optional

How To Make asian chicken thighs

Step 1

In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink.

Step 2

In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
Step 3

Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
Step 4

In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice
Step 5

These chicken thighs really are delicious..I hope you give them a try..
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