Asian Chicken Things

Well I was too late to grab a picture of this meal, but I guess no leftovers and empty pots says it all!  This is a great freezer Friendly Recipe, and so easy to make!

Asian Chicken Thighs 

The thick, tangy sauce makes this dish one of my favourite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodles
SERVES : 6   |   PREP: 15 MIN.   |   COOK TIME : 50 MIN.   |   TOTAL : 1 HOUR 


5 tsp. Olive Oil

6 Skinless Chicken Thighs, either Bone in or Boneless work

1 Cup Water

3/4 Cup Packed Brown Sugar

1/4 Cup Orange Juice

1/4 Cup Reduced Sodium Soya Sauce

1/4 Cup Ketchup

3 Tabs. Rice wine Vinegar

6 Garlic Cloves, minced

1/2 tsp. Crushed Red Pepper Flakes

1 tsp. Chinese Five Spice Powder

Thickening Agent:

1 Tbs. Cornstarch

1 Tbs. Water

Sliced Green onion, garnish




  1. In a large skillet, heat oil over medium heat.  Add Chicken; until Golden Brown, 8-10 minutes on each side.
  2. In a medium bowl, whisk together water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.  Pour over chicken, and bring to a boil.  Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally.
  3. In a small bowl, mix cornstarch and cold water until smooth; stir into pan.  Bring to a boil; cook and stir sauce until thickened, about 1 minute.  Sprinkle with green onions.
  4. If freezing, cool and add to a Large Ziplock.  Reheat in a saucepan or low heat in Slow Cooker for 4 hours.  I add 2-3 cups frozen vegetables to chicken mixture and heat throughout.  Serve with Coked rice or Noodles.


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