Asian Chicken Thighs
5 servings
servings1 hour 5 minutes
total timeIngredients
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
Optional: Hot cooked rice and cilantro
Directions
In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. 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, until chicken is tender, 30-35 minutes, turning chicken occasionally.
In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice and cilantro.
Nutrition
Serving Size
-
Calories
291
Total Fat
14g fat (3g saturated fa
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
87mg
Sodium
382mg
Total Carbohydrate
15g carbohydrate (13g su
Dietary Fiber
0 fiber)
Total Sugars
-
Protein
25g protein.
5 servings
servings1 hour 5 minutes
total time