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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Asian Chicken Thighs Recipe

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This recipe for Asian Chicken Thighs is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 5 t. olive oil
• 4 bone-in chicken thighs (about 1-3/4 pounds), skin removed
• 1/3 c. water
• 1/4 c. packed brown sugar
• 2 T. orange juice
• 2 T. reduced-sodium soy sauce
• 2 T. ketchup
• 1 T. white vinegar
• 4 garlic cloves, minced
• 1/2 t. crushed red pepper flakes
• 1/4 t. Chinese five-spice powder
• 2 t. cornstarch
• 2 T. cold water
• Sliced green onions
Directions:
Directions:
• In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. 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, partially covered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
• 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.

Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve over hot rice.

 

 

 

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