Asian Chicken Thighs

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Served over rice with some steamed vegetables, this is a light and easy recipe for a weekday dinner.

From "Taste of Home" cooking magazine (reader-submitted recipe).

Difficulty: Easy - for beginners
Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: n d 

Tags: main · chicken · asian ·


5 bone-in chicken thighs
5 tsp. olive oil
1/3 c. warm water
1/4 c. brown sugar, packed
2 Tbsp. orange juice
2 Tbsp. soy sauce
2 Tbsp. ketchup
1 Tbsp. white vinegar
4 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. Chinese 5-spice powder
2 tsp. cornstarch
2 Tbsp. cold water
Hot cooked rice
sliced green onions, for garnish


In a large skillet, brown chicken in oil over medium heat for 18-20 minutes or until juices run clear. Meanwhile, in a jar with a tight fitting lid, combine warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, and five-spice powder, shake until brown sugar is dissolved.

Pour over chicken. Bring to a boil. Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.

Combine cornstarch and cold water until smooth, gradually stir into skillet. Bring to a boil; cooke and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions.

Nutrition facts: 1 serving (calculated without rice and green onions): 203 calories, 10 g fat (2 g saturated fat), 46 mg cholesterol, 482 mg sodium, 15 g carbohydrate, trace fiber, 14 g protein.


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