ASIAN CHICKEN THIGHS - 2

5 tsp olive oil

5 bone-in chicken thighs (about 1 3/4 lbs)

1/3 cup water

1/4 cup packed brown sugar

2 tbsp orange juice

2 tbsp reduced-sodium soy sauce

2 tbsp ketchup

1 tbsp white vinegar

4 garlic cloves, minced

1/2 tsp crushed red pepper flakes

1/4 tsp Chinese five-spice powder

2 tsp cornstarch

2 tbsp cold water

sliced green onions

Hot cooked rice for 5 servings, optional

In a large skillet, heat oil over medium heat. Add chicken and cook 8 to 10 minutes on each side or until no longer pink.

In a small bowl, whisk water, sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, and five-spice powder together. Pour over chicken and bring to a boil. Reduce heat, simmer uncovered for 30-35 minutes until chicken is tender, turning occasionally.

In a small bowl or cup, mix cornstarch and cold water until smooth. Stir into the pan and bring to a boil. Cook, stirring, 1 minute or until sauce is thickened. Sprinkle with the green onions.

Serve over the hot rice, if desired.

Yield: 5 servings

2005 TOH recipe and photo