Asian Sticky Chicken

This sticky chicken is made with bone-in, skin-on chicken thighs with an Asian-inspired sauce. It cooks up in one pan on the stove-top for a great weeknight meal.

📝 Ingredients

• 1-2 Tablespoons cooking oil
• 5-6 bone-in, skin-on chicken thighs (or boneless chicken thighs)
• 2/3 cup chicken broth (or water)
• 1/2 cup light brown sugar (well-packed)
• 1/4 cup orange juice ((freshly squeezed is best if you can))
• 1/4 cup soy sauce (reduced-sodium recommended)
• 1-2 teaspoon Asian Chili Garlic sauce (or Sriracha or 1/2-1 teaspoon Sambal Oelek)
• 2 Tablespoons white or rice vinegar
• Sliced green onions, sesame seeds and orange zest (for garnish)

👨‍🍳 Instructions

1. 1In a bowl, combine the broth, brown sugar, orange juice, soy sauce, Asian Chili Garlic sauce and vinegar. Stir to combine. Set aside.
2. 2Heat the oil in a large skillet over medium heat. Dry the chicken thighs and season with a bit of salt and pepper. Place in a hot skillet, skin-side down if using skin-on, and cook until golden brown, about 8-10 minutes for bone-in chicken thighs (or4-5 minutes for boneless chicken thighs). Flip and cook the other side for the same amount of time. Remove the chicken to a plate and discard any oil/fat in the pan.
3. 3Add the sauce to the pan and bring it to a light boil. Return the chicken to the pan and reduce the heat to medium-low. Cook uncovered, flipping chicken occasionally, until cooked through and the sauce thickens and becomes syrupy, about 30 minutes.
4. 4Serve garnished with sesame seeds, sliced green onions and orange zest. Nice with rice.