Asian Chicken Thighs

• 5 bone-in skinless chicken thighs
• 5 teaspoons olive oil
• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five spice powder
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• hot cooked rice
• sliced green onion

1. In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear.
2. Combine the next nine ingredients (from warm water to five-spice powder).
3. Stir until sugar is dissolved.
4. Pour over the chicken and bring to a boil.
5. Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
6. Combine cornstarch and cold water until smooth and gradually stir into skillet.
7. Bring to a boil, cook and stir for 2 minutes or until thickened.
8. Serve with rice if desired.
9. Garnish with green onions.

chicken, olive oil, water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper, spice powder, cornstarch, cold water, rice, green onion

Taken from www.food.com/recipe/asian-chicken-thighs-325896 (may not work)