Chicken Thigh Asian Style {Cooking with Mama Pearl}

Chicken Thigh Asian Style {Cooking with Mama Pearl}

Author: Mama Pearl

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Ingredients

• 5 Teaspoons Olive Oil
• 5 Bone-in Chicken thighs, Skin removed
• 1/3 Cup Water
• ¼ Cup Brown Sugar, Packed
• 4 Tablespoons Orange Juice
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sweet Soy Sauce
• 2 Tablespoons Ketchup
• 2 Tablespoons White Vinegar
• 4 Cloves, Garlic, Minced
• ½ Teaspoon Crushed Red Pepper Flakes
• ¼ Teaspoon Chinese Five-Spice Powder
• 2 Teaspoon Cornstarch
• 3 Tablespoons Cold Water
• 2 Green Onions, Sliced
• Hot Cooked Rice (Jasmine)

Instructions

1. In a large skillet, heat the oil over medium heat.
2. Add the chicken; cook 8 to 10 minutes on each side until no longer pink.
3. In a small bowl, whisk the water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper flakes, and five-spice, soy sauces.
4. Pour over the chicken.
5. Bring to a boil. Reduce heat; Simmer, uncovered 30 to 35 minutes, turning the chicken occasionally.
6. In a separate bowl, mix the cornstarch and cold water until smooth; stir into pan.
7. Bring it to a boil.
8. Cook and stir until sauce is thickened.
9. Sprinkle with green onion.
10. Serve with the rice.