Fleur de Lis

Fleur de Lis

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Sunday, April 18, 2010

Orange Five-Spice Chicken

Chicken thighs were on sale and I was in the mood for something Asian. This one came together very easily.  Next time I'll add some orange zest and green onions on top. Maybe some bamboo shoots, too. 

1 cup orange juice
1 T. soy sauce
2 T. tamarin sauce
2 t. ground mustard
1 t. lemon juice
1 T. honey
2 T. light brown sugar
3 green onions, sliced diagonally (white and some green)
1/2 t. red pepper flakes
1/2 t. 5 Spice powder
1 envelope dry onion soup mix
1 t. granulated garlic
1 small can sliced water chestnuts
8 chicken thighs

Preheat oven to 350 degrees.

In a small bowl, combine all ingredients except chicken.

Set aside while rinsing chicken. Pat chicken dry. Place chicken thighs into a 9 x 13 inch glass baking dish. Pour the orange juice mixture over chicken.

Bake uncovered for an hour and a half in the preheated oven. Baste every half hour or so. If using boneless chicken, reduce cooking time. Chicken should read 180 degrees on an instant read thermometer.  

Serve over rice. Top with additional sliced green onions and orange zest.

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