Susi Suggests Sticky Sweet and Spicy Asian Chicken Thighs

Contributed by: Susi Keefe
Originally from: http://www.seasonsandsuppers.ca/sticky-sweet-spicy-chicken-thighs/

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.

Ingredients:

• 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

Instructions

1. In a bowl, combine the water/broth, brown sugar, orange juice, soy sauce, Asian Chili Garlic sauce and vinegar. Stir to combine. Set aside.
2. 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.
3. 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.
4. Serve garnished with sesame seeds, sliced green onions and orange zest. Nice with rice.