Recipe by ~jb4~
This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!
Top Review by chefjen
I didn't find this recipe here - instead from my 2003 Collection from SL. Nonetheless, it is amazing. The original recipe calls for 8 bone-in thighs, weighing a total of 2 lbs. I substituted thighs and one half breast, all boneless, which weighed a total of 1.75 lbs. Followed all other instructions and served over rice with a corn pudding (Barefoot Contessa w/adaptations) as the side. Great meal for a cold, clear night. 5 stars all around if you include the simplicity of prep.
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken thighs
- 1⁄2 cup orange juice
- 1⁄2 cup pineapple juice
- 1 tablespoon cornstarch
- 1⁄3 cup soy sauce
- 1⁄3 cup light brown sugar, packed
- 2 tablespoons minced fresh ginger
- 3 tablespoons cider vinegar
- 3 tablespoons ketchup
- 1⁄2 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1⁄4 cup green onion top, chopped
Directions See How It's Made
- Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
- Combine juices in a large bowl.
- Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
- Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
- Uncover chicken and stir in cornstarch mixture.
- Cook, stirring occasionally, 5 minutes or util sauce is thickened.
- Serve on a bed of rice topped with the green onions.