ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
ORIENTAL CHICKEN THIGHS
This is one recipe we make quite often. I found this recipe in Taste of Home. The original recipe calls for cooking in a skillet on the stove, but I also bake it in the oven. Same great tasting end result. I reduce the amount of red pepper flakes because we don't like it too hot. I serve it with rice and vegetables. The baking time may differ depending on the size of the thighs.
Provided by Truffle Lady-46
Categories Poultry
Time 40m
Yield 5-6 thighs, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Skillet Method.
- Brown chicken in 5 tsp of olive oil until juices run clear, about 18 to 20 minutes.
- Combine the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes, and 5 spice powder and mix until sugar is dissolved.
- Pour over chicken and simmer uncovered for 30 to 35 min or until tender. Turn occasionally.
- Mix cornstarch and cold water, add to skillet gradually and cook until thickened, about 2 minutes.
- Oven Method.
- Brown chicken thighs in olive oil until juices run clear. Arrange chicken thighs in casserole dish.
- In a saucepan, mix together the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder until sugar melted.
- Mix cornstarch and water, add to liquid and heat to boiling.
- Pour over chicken.
- Bake uncovered at 350F for 40 min or until juices run clear.
- Baking time may depend on the size of the thighs.
ASIAN CHICKEN THIGHS
No need for take-out with this recipe! This one is for all of you that don't like to be in the kitchen but want a delicious home cooked meal with an Asian flair. It truly is so easy, fast and delicious. Serve with rice or noodles or you could cut up the chicken into bite sized pieces and serve as an appetizer. Enjoy! www.everythingtasty.blogspot.com
Provided by Everything Tasty Ki
Categories Chicken
Time 20m
Yield 2 pieces, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
- Heat a large skillet over medium/high heat and coat with cooking spray.
- Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
- Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
- Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!
CHINESE-STYLE CHICKEN THIGHS
Make and share this Chinese-Style Chicken Thighs recipe from Food.com.
Provided by cuisinebymae
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Arrange chicken in a single layer in a glass baking dish.
- Combine oil, orange juice, soy sauce, vinegar, sugar, and garlic.
- Pour over chicken.
- Bake, uncovered, 45 minutes to 1 hour, until chicken is done.
- Transfer chicken to a serving platter.
- Combine cornstarch and water.
- Add to juices in baking dish.
- Stir to mix.
- Return to oven.
- Cook until thickened and bubbly, stirring occasionally.
- Spoon over chicken.
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