Ingredients
5 teaspoons olive oil5 bone-in chicken thighs (about 1-3/4 pounds), skin removed1/3 cup water1/4 cup packed brown sugar2 tablespoons orange juice2 tablespoons reduced-sodium soy sauce2 tablespoons ketchup1 tablespoon white vinegar4 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1/4 teaspoon Chinese five-spice powder2 teaspoons cornstarch2 tablespoons cold waterSliced green onionsHot cooked rice, optional
Preparation
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.
