Oriental Chicken Thighs

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READY IN: 40mins
SERVES: 4-6
YIELD: 5-6 thighs
UNITS: US

INGREDIENTS

Nutrition
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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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