These chicken thighs are better than take-out!! And they’re easy too! The original recipe is from Taste of Home, but I’ve made a few changes for you. First of all, I double the sauce ingredients so that the sauce can serve double duty in a side dish of noodles and broccoli. Also, the original recipe says that it makes five servings since it calls for five chicken thighs. Chicken thighs are on the small side and my husband eats more than one, so consider your eaters when determining the quantity of chicken thighs to cook.
I like to begin by gathering all of the ingredients for the sauce together.
Whisk all the sauce ingredients together so it will be ready when you’re chicken has been browned.
Remove the skin from the thighs and then add to the skillet where oil has been heating.
Cook the thighs for 8-10 minutes per side or until golden brown.
Add the sauce ingredients to the skillet. Bring to a boil. reduce heat and simmer uncovered for 30-35 minutes until chicken is cooked through, turning occasionally. To finish up, stir together the cornstarch and water. Add to the skillet. Bring to a boil and cook for one minute.
If you like, cook some Ramen noodles (save the flavor pack for another use) for three minutes, tossing some broccoli florets in the boiling water for the final two minutes. Use some of the sauce from the chicken to dress the noodles and broccoli. Or if you prefer, you can serve with white rice, brown rice, or fried rice as pictured below. Any of these side dishes will accompany the chicken perfectly.
Ingredients
2/3 cup water
1/2 cup brown sugar
4 Tbsp orange juice
4 Tbsp soy sauce
4 Tbsp ketchup
2 Tbsp white vinegar
8 garlic cloves, crushed
1 tsp crushed red pepper flakes
1/2 tsp Chinese five-spice powder
5 bone-in chicken thighs, skin removed
2 Tbsp olive oil
4 tsp cornstarch
2 Tbsp cold water
Instructions
Whisk together the first nine ingredients (through the five-spice powder). Set aside.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook 8-10 minutes per side until golden brown.
Add the sauce ingredients to the skillet. Bring to a boil. Reduce heat and simmer uncovered for 30-35 minutes, turning several times, until chicken is cooked through.
In a small bowl combine the cornstarch and cold water until smooth. Stir cornstarch mixture into skillet. Bring to a boil. Cook and stir for one minute or until sauce is thickened.
Serve with rice, fried rice or Asian noodles.
Diane Does It! 