Adjust the amount of Asian Chili Garlic sauce to your heat tolerance. If you don't have Asian Chili Garlic sauce on hand, you could substitute 1-2 Tbsp. ketchup or tomato paste mixed with 1/8-1/4 tsp. red pepper flakes. Nice served with rice and a green vegetable, such as bok choy, snap peas or steamed broccoli.
5-6bone-in or boneless chicken thighs skin on or removed
2/3cupwater or chicken broth
1/4cuporange juice(freshly squeezed is best if you can)
1/4cupreduced-sodium soy sauce
1-2tspAsian Chili Garlic sauce
2Tbspwhite 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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!