asian chicken thighs
(10 ratings)
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.
(10 ratings)
yield
2 - 3
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For asian chicken thighs
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5 tspolive oil
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5bone-in chicken thighs (about 1-3/4 pounds), skin removed
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1/3 cwarm water
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1/4 cpacked brown sugar
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2 Tbsporange juice
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2 Tbspreduced-sodium soy sauce
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2 Tbspketchup
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1 Tbspwhite vinegar
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4garlic cloves, minced
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1/2 tspcrushed red pepper flakes
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1/4 tspchinese five-spice powder
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2 tspcornstarch
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2 tspcold water
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sliced green onions
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hot cooked rice, optional
How To Make asian chicken thighs
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1In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink. -
2In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
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3Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
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4In 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
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5These chicken thighs really are delicious..I hope you give them a try..
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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