Asian Chicken Thighs (100th posting!)

OK it’s been a LONG time since I’ve posted, been cooking up some familiar dishes for the last 2-3 weeks while trying to come up with a good recipe for my 100th posting. I am not sure whether this is what’s considered “special” enough, but it sure tasted good and was easy to make, hope you guys give it a try and let me know your thoughts!

  • 5 bone-in chicken thighs, skin removed
  • 5 teaspoons olive oil
  • 1/3 cup warm water
  • 1/4 cup brown sugar, packed (I would most likely cut this down a bit the next time)
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes(I used 1/4 due to my little girl’s sensitive taste buds)
  • 1/4 teaspoon Chinese five-spice powder
  • 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 the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder; shake until 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.

    Take the chicken thighs out and place them on a plate, add 2 table spoon of water into the leftover sauce, stir to mix everything well. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions.


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