This spicy Asian chicken recipe is made in one pan in about 45 minutes (including 30 minutes of just simmering away time). A great weeknight meal!
My freezer always seems to have one or two packages of chicken thighs, so I have a dozen and one ways to cook them. This sticky, sweet and spicy Asian Chicken recipe is a family favourite and is a great one-pan, weeknight meal.
This one can be made with bone-in/skin-on chicken thighs or boneless/skinless, as you like. Simply cook/brown the chicken thighs in a skillet while you mix up the sauce. Then pour the sauce over-top and let it simmer away on the stove-top for another 30 minutes or so. The sauce thickens up nicely all on it’s own.
I like to serve this with rice and a veg. Bok Choy or snap peas are nice with this one, as is steamed broccoli.
- 1-2 Tbsp. olive oil
- 5-6 bone-in or boneless chicken thighs, skin on or removed
- 2/3 cup water or chicken broth
- 1/2 cup packed brown sugar
- 1/4 cup orange juice (freshly squeezed is best, if you can)
- 1/4 cup reduced-sodium soy sauce
- 1-2 heaping tsp. Asian Chili Garlic sauce
- 2 Tbsp. white or rice vinegar
- For garnish: Sliced green onions, sesame seeds and orange zest
- In a bowl, combine the water/broth, brown sugar, orange juice, soy sauce, Asian Chili Garlic sauce and vinegar. Stir to combine. Set aside.
- Heat olive oil in a large skillet over medium heat. Dry chicken thighs and season with a bit of salt and pepper. Place in hot skillet, skin-side down if using skin-on, and cook until golden brown, about 8-10 minutes. Flip and cook the other side for another 8 minutes or so. Remove chicken to a plate and discard any oil/fat in the pan.
- Add sauce to pan and bring to a light boil. Return chicken to pan and reduce heat to medium-low. Cook, flipping chicken occasionally, until cooked through and sauce thickens and becomes syrupy, about 30-35 minutes.
- Serve garnished with sesame seeds, sliced green onions and orange zest. Nice with rice.