Asian Chicken Thighs - cooking recipe

Ingredients

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

Preparation

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