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.
Aug 22, 2020
This is one of the best chicken recipes I have ever made...The balance of flavors was perfect - tangy, sweet, salty, and slightly spicy. I browned my chicken and put it in a freezer bag with the sauce so that the only thing I had to do was simmer the ingredients in a pan. Such an easy, delicious meal. This will be a new go-to meal for me.
Aug 4, 2020
Easy to make and my family LOVED it. Best combination you could wish for.
Jul 6, 2020
This is my FAVORITE chicken recipe ever! I don't typically even like chicken but this recipe I make quite often, a new staple in our family. Even my teen son LOVES the tangy- sweet perfectly balanced flavor.! A definite must try once- you'll be hooked!
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!
Oct 7, 2019
No comment left
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.