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Monday, August 26, 2013

Asian Chicken Thighs

This chicken dish has a nice thick and tangy sauce that coats the chicken pieces.  Serve it over some hot steamed rice.

5 t. olive oil
2# chicken thighs
1/3 c. water
1/4 c. brown sugar
2 T. orange juice
2 T. soy sauce
2 T. ketchup
1 T. vinegar
4 garlic cloves, minced
1/2 t. red pepper flakes
1/4 t. five spice powder
sliced green onion
hot cooked rice

In a large skillet, heat the oil and add in the chicken thighs.  Cook for 10 minutes on each side.
In a bowl combine the water, brown sugar, orange juice, soy sauce, ketchup, vinegar and spices.
Pour into the skillet with the chicken.  Cook over low heat for 30 minutes.
Serve over rice with a sprinkle of green onion on top.

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