Asian Chicken Thighs
by Karen Mussoline

URL Source:
Source: Taste of Home
Course: Main
Cuisine: Asian
Food Group: Poultry
Serves: 5


5 teaspoon(s) Olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup(s) water
1/4 cup(s) packed brown sugar
4 tablespoon(s) orange juice
2 tablespoon(s) soy sauce
2 tablespoon(s) ketchup
1 tablespoon(s) white vinegar
4 clove(s) garlic, minced
1/2 teaspoon(s) crushed red pepper flakes
1/2 teaspoon(s) chinese five-spice powder
2 teaspoon(s) cornstarch
2 tablespoon(s) cold water
sliced green onions
Served white hot cooked rice


  1. 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.
  2. 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.