Ingredients for Asian Chicken Thighs
- 4 boneless, skinless chicken thighs
- Olive Oil
- Warm Water
- 1/2 cup brown sugar
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons white vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five spice powder
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Cooked rice, for serving
- 1 green onion, chopped
- 1/2 cup pineapple juice
- 1 tablespoon orange zest (optional)
- 1 tablespoon vegetable oil
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
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How to Make Asian Chicken Thighs
- 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.
- 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.
- Pour the sauce over the browned chicken thighs in the skillet. Bring the mixture to a boil.
- 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.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Gradually whisk the cornstarch slurry into the skillet with the chicken and sauce.
- Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
- Serve immediately over steamed rice. Garnish with chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
50g
Fat
5g
Carbs
5g
