Ingredients
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5 bone-in skinless chicken thighs
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5 teaspoons olive oil
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1/3 cup warm water
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1/4 cup packed brown sugar
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2 tablespoons orange juice
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2 tablespoons soy sauce
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2 tablespoons ketchup
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1 tablespoon white vinegar
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4 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon Chinese five spice powder
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2 teaspoons cornstarch
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2 tablespoons cold water
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hot cooked rice
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sliced green onion
Instructions
- In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear.
- Combine the next nine ingredients (from warm water to five-spice powder).
- Stir until sugar is dissolved.
- Pour over the chicken and bring to a boil.
- Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
- Combine cornstarch and cold water until smooth and gradually stir into skillet.
- Bring to a boil, cook and stir for 2 minutes or until thickened.
- Serve with rice if desired.
- Garnish with green onions.