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Asian Style Chicken Thighs

This is a variation on a dinner I had cooked by a dear friend back in the Boston. It is a great "meal prep" / "freeze ahead" type recipe. Make the chicken and the sauce ahead a time, and serve with freshly made rice when you are ready to eat.



6-8 servings

8-10 boneless/skinless Chicken Thighs


Salt & Pepper

2/3 cup Water

1/2 cup packed Brown Sugar

4 tablespoons Orange Juice

4 tablespoons Soy Sauce

4 tablespoons Ketchup

2 tablespoons White Vinegar

8 cloves Garlic, minced

1 teaspoon crushed Red Pepper Flakes

1/2 teaspoon Chines 5-Spice

4 teaspoons Cornstarch

4 tablespoons Cold Water

Sliced Green Onions / Scallions

Season the chicken with salt and pepper.

Heat the dutch oven or large heavy bottom frying pan with enough EVOO to coat the bottom of the pan. Medium-high heat.

Brown the chicken in shifts. Be sure not to over crowd the pan. Remove chicken to a plate. Once all of the chicken is browned, return chicken and juices to pan.

In a small bowl whisk together the water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, red pepper flakes and 5-spice. Pour over chicken. Bring to boil, then reduce heat and simmer for 30 minutes until chicken is tender. Turn the chicken about half way through. Be sure to stir up the bottom of the pan a few times to make sure the chicken is not sticking and that all of the "good bits" are incorporated into the sauce.

When the chicken is almost done, mix together the cold water and the cornstarch in a small bowl until smooth. Stir into the simmering chicken, and stir until fully absorbed - about 1 minute. Remove from heat.

Serve over rice and add chopped green onions over the top. Steamed broccoli is an excellent side to pair with this.

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