Oriental Chicken Thighs Recipe

Yum Print This Post Print This Post

oriental chicken thighs recipe

The next time you’re in the mood for Chinese food give this Oriental Chicken Thighs Recipe a try. It’s a little on the sweet side; but really good. The Chinese five spice powder, and red pepper flakes, creates a delicious combination of flavors for this dish. This is a simple recipe that doesn’t require a lot of prep time and cooks fairly quick.

Oriental Chicken Thighs Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Middle Eastern
Serves: Makes 5
  • Chicken
  • 5 bone in chicken thighs (skin removed and trimmed)
  • 5 teaspoons olive oil
  • Green onions for garnish (optional)
  • Sauce
  • ⅓ cup warm water
  • ¼ cup brown sugar (packed)
  • 2 tablespoons orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 garlic cloves (crushed and minced)
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon Chinese five spice powder
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  1. In a medium size bowl mix all the sauce ingredients together except for the cornstarch, and 2 tablespoons of cold water; stir mixture until sugar is dissolved.
  2. 5 spice powder sauce
  3. In a large skillet using the olive oil lightly brown the chicken on both sides. Pour the sauce over the chicken, reduce heat to a high simmer, cover and cook turning chicken occasionally until chicken is done. (About 30 minutes – 185F)
  4. browning chicken thighs
  5. cooking oriental chicken recipe
  6. Dissolve the cornstarch in cold water, remove the chicken to a serving platter, and stir the cornstarch mixture into the sauce; continue cooking until sauce has thickened.
  7. Serve sauce over chicken garnished with sliced green onion slices.
  8. I served this recipe over long grain white rice – I think it would also be very good over hash browns.

Adapted from Taste of Home cookbook


Beef and Broccoli Stir Fry Recipe

Yum Print This Post Print This Post

Beef and Broccoli Stir Fry Recipe

It has been awhile since I have prepared a stir fry recipe so I decided to give this Beef and Broccoli Stir Fry Recipe a try. This is another simple recipe that doesn’t require a lot of prep time, just be sure to leave enough time for the beef to marinate. I allowed about 30 minutes and it worked out well, but the longer the better. The main vegetable ingredient in this recipe is the broccoli but I am sure if you wanted to add some onion and green pepper it would work out well. As far as the seasoning, for me it was about perfect, but if you would like to add some heat to it; add some red pepper flakes to taste. If you like Asian food and don’t want to take the time to go out, give this Beef and Broccoli Stir Fry Recipe a try, it’s very good. Enjoy


1/3 cup oyster sauce

2 teaspoons Asian sesame oil

1/3 cup sherry

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon cornstarch

3/4 pound beef round sirloin steak (cut into 1/8 inch strips)

3 tablespoons vegetable oil

1 thin slice of fresh ginger root

1 clove garlic (peeled and crushed)

1 pound broccoli florets

Rice for serving


1. Slice the meat and set aside.

2. Mix together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a medium bowl.

3/4 pound beef round sirloin steak (cut into 1/8 inch strips)

3. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

4. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them cook in the hot oil for about 1 minute to flavor the oil, then remove and discard.

browning garlic and ginger cooking brocoli

5. Add the broccoli to the skillet or wok. Stir the broccoli in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli and set aside.

Stir Fry Beef and Broccoli Stir Fry

6. Add a little more oil to the skillet if needed, then add the steak and marinade; toss to coat. Cook until the meat is no longer pink, and then add the broccoli back into the wok or skillet. Cook until the broccoli is heated through.

Serve over hot rice.

Serves 4

Beef and Broccoli Stir Fry

Chop Suey Recipe

Yum Print This Post Print This Post
This Chop Suey recipe is made using chunks of pork. This is one of the best I have tasted. The mixture of sweet and sour using the molasses blends very nicely. It is a very easy recipe to prepare but does involve 1 to 1½ hours cooking time. This recipe is well worth the effort. Give it a try. I hope you enjoy.
Chop Suey Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
  • 5-6 pork steaks ( in this recipe I used boneless pork chops)
  • 1 medium onion- sliced lengthwise into long slivers
  • 3 stalks celery-thinly sliced
  • 8 oz package of whole mushrooms
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter-melted in with the oil
  • 1 can bean sprouts, drained (28 ounces)
  • 4 tablespoons molasses
  • ⅓ cup soy sauce
  • 1 can chicken broth (14 ounces)
  • ½ teaspoon white pepper
  • ½ cup water
  • 2 tablespoons cornstarch
  1. Cut pork into ½ to 1 inch cubes
  2. chop-suey-recipe-cubed-pork-picture chop-suey-recipe-browning-pork-picture
  3. Brown the cubed pork in a large fry pan or wok in the oil and butter.
  4. Add the Onions, celery and mushrooms. Season with the white pepper.
  5. chop-suey-recipe-vegetable-prep-picture chop-suey-recipe-cooking-chop-suey-picture
  6. Cook over medium heat till about tender crisp.
  7. Add the broth, bean sprouts, soy sauce and molasses. Simmer for 1 hour to blend the flavors or until the pork is tender.
  8. Mix the cornstarch and water together to create the thickening and mix it into the Chop Suey to thicken it.
  9. Serve over rice. Enjoy