Asian Chicken Thighs Recipe

Ingredients for Asian Chicken Thighs

• Skinless Chicken Thighs
• Olive Oil
• Warm Water
• Brown Sugar
• Orange Juice
• 1/4 cup soy sauce
• Ketchup
• White Vinegar
• Garlic Cloves
• Crushed Red Pepper Flakes
• Chinese Five Spice Powder
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Cooked Rice
• Green Onion

How to Make Asian Chicken Thighs

1. Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brown the chicken thighs for 5-7 minutes per side, until golden brown.
2. In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, ½ teaspoon red pepper flakes (optional), and 1/4 teaspoon black pepper.
3. Pour the sauce over the browned chicken thighs in the skillet. Bring the mixture to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly, turning occasionally.
5. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
6. Gradually whisk the cornstarch slurry into the skillet with the chicken and sauce.
7. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
8. Serve immediately over steamed rice. Garnish with chopped green onions.