5-6bone-in or boneless chicken thighs , skin on or removed
2/3cupwater , or chicken broth
1/2cupbrown sugar, packed
1/4cuporange juice, (freshly squeezed is best if you can)
1/4cupreduced-sodium soy sauce
1-2teaspoonAsian Chili Garlic sauce
2Tablespoonswhite or rice vinegar
For garnish: Sliced green onions, sesame seeds and orange zest
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Instructions
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.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!