Asian Chicken Thighs

• servings: 5 servings
• total time: 1 hour 5 minutes

Ingredients

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

• Calories: 291
• Total Fat: 14g fat (3g saturated fa
• Cholesterol: 87mg
• Sodium: 382mg
• Total Carbohydrate: 15g carbohydrate (13g su
• Dietary Fiber: 0 fiber)
• Protein: 25g protein.