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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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A thick, tangy sauce coats the golden chicken pieces. Serve them over long grain rice or with ramen noodle slaw. Ingredients:
5 teaspoons olive oil |
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed |
1/3 cup water |
1/4 cup packed brown sugar |
2 tablespoons orange juice |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons ketchup |
1 tablespoon white vinegar |
4 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon chinese five-spice powder |
2 teaspoons cornstarch |
2 tablespoons cold water |
sliced green onions |
hot cooked rice, optional |
Directions:
1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 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, 30-35 minutes or until chicken is tender, turning chicken occasionally.
2. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice. Yield: 5 servings.
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