Prep 5 mins
Cook 5 hrs
These have a great flavor! I have adapted this recipe to make in the crock pot, one of my favorite kitchen appliances :) They're easy and yummy served over rice and topped with sliced green onions. You may want to double the sauce ingredients if you like a lot of sauce. Also, you could easily cook over the stove if you want to throw it together quickly. I like to serve it with stir fry vegetables.
- 8 boneless skinless chicken thighs
- 5 teaspoons olive oil
- 1⁄3 cup warm water
- 1⁄4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons 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
- hot cooked rice
- sliced green onion
- Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
- Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
- Cover and cook on low 5-6 hours.
- Combine cornstarch and water; add to crock pot and stir.
- Cook on high 30 minutes or until thickened.
- Serve over rice and top with green onions.
This was AWESOME! I did double the sauce, being a saucy person - and I added onions and sweet red peppers. I also probably quadrupled or more the red pepper, b/c we like a little spicy. I also omitted the warm water - just didn't seem necessary. Then, at the last minute, I decided to throw in some peanut butter... I added maybe 2+Tbls (for a doubled batch of sauce) - granted, I could have looked up a peanut sauce, but it was a very last minute call that just sounded so good. It was Soooo Yummy!! This, w/ the pb in it, will be an often made dish in our house. My DH completely loved it. I made it w/ noodles, instead of rice, and mixed in through the noodles. I just used multigrain thin spaghetti, b/c that's what I had. It was great! Stir fried some pea pods w/ it - perfection! Great recipe - thank you!!
I found this recipe in a taste of homes and have been making it awhile, its a great recipe.I always double the sauce and I make it on the stove.I think I'll try it in the crock pot and see which way I like it better. never thought about doing it that way. but for those who would like to try it stove top:brown chicken over med. heat in oil for 18-20 min or until juices run clear. mix everything but the cornstarch and water, pour over chicken.Bring to a boil. reduce heat simmer uncovered,for 30-35 min or until chicken is tender, turning occasionally. I then take the chicken out, mix the cornstarch and water and add it to the sauce to thicken bring to boil cook and stir 2 min or until thickened. add chicken back in,to heat thru. serve over rice with the green onions.
Made this tonight and could not wait to post. This was just wonderful! I used chicken legs, since thats what I had on hand. Also did not include water, there was plenty of juice. Served over my fried rice. Will for sure make this again and sent to family and friends. THANK YOU!!