Asian Chicken Thighs

Categories: Poultry- Chicken

Ingredients

• 5 tsp. olive oil
• 5 bone-in chicken thighs (about 1 3/4 lb.), skin removed
• 1/3 cup water
• 1/4 cup packed brown sugar
• 2 Tbsp. orange juice
• 2 Tbsp. reduce-sodium soy sauce
• 2 Tbsp. ketchup
• 1 Tbsp. white vinegar
• 4 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 12 tsp. Chinese five-spice powder
• 2 tsp. cornstarch
• 2 Tbsp. cold water
• sliced green onions
• hot cooked rice, optional

Directions

1. In a large skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes on each side or until no longer pink. 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 to 35 minutes or until chicken is tender, turning chicken occasionally.

2. In a bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice.

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