Oriental Chicken Thighs

"This is one recipe we make quite often. I found this recipe in Taste of Home. The original recipe calls for cooking in a skillet on the stove, but I also bake it in the oven. Same great tasting end result. I reduce the amount of red pepper flakes because we don't like it too hot. I serve it with rice and vegetables. The baking time may differ depending on the size of the thighs."
 
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Ready In:
40mins
Ingredients:
12
Yields:
5 thighs
Serves:
4-6
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ingredients

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directions

  • Skillet Method.
  • Brown chicken in 5 tsp of olive oil until juices run clear, about 18 to 20 minutes.
  • Combine the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes, and 5 spice powder and mix until sugar is dissolved.
  • Pour over chicken and simmer uncovered for 30 to 35 min or until tender. Turn occasionally.
  • Mix cornstarch and cold water, add to skillet gradually and cook until thickened, about 2 minutes.
  • Oven Method.
  • Brown chicken thighs in olive oil until juices run clear. Arrange chicken thighs in casserole dish.
  • In a saucepan, mix together the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder until sugar melted.
  • Mix cornstarch and water, add to liquid and heat to boiling.
  • Pour over chicken.
  • Bake uncovered at 350F for 40 min or until juices run clear.
  • Baking time may depend on the size of the thighs.

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Reviews

  1. This is a favorite of mine and my husbands.
     
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