Tender Asian Chicken Thighs

We love these chicken thighs! Adapted from Taste of Home.

• Ready In: 55 mins
• Serves: 5

Ingredients

• 5  bone-in 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

Directions

1. In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear.
2. Combine the next nine ingredients (from warm water to five-spice powder).
3. Stir until sugar is dissolved.
4. Pour over the chicken and bring to a boil.
5. Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
6. Combine cornstarch and cold water until smooth and gradually stir into skillet.
7. Bring to a boil, cook and stir for 2 minutes or until thickened.
8. Serve with rice if desired.
9. Garnish with green onions.