My mom gave me this sweet, tender, and tasty recipe for chicken thighs. A different twist on chicken with wonderful flavor! Pairs well with Asian-inspired side dishes, either rice or vegetables.


Recipe Summary

10 mins
25 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Finely chop 2 tablespoons of green onions and set aside for the garnish. Cut remaining green onions into 1-inch pieces.

  • Toss chicken thighs with five-spice powder and salt in a bowl.

  • Heat oil in a skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer to a plate, leaving drippings in the skillet.

  • Cook green onion pieces in the drippings until lightly browned, about 4 minutes. Stir in plum jam, chicken broth, and balsamic vinegar. Bring to a boil. Reduce heat to medium and return thighs to the skillet. Cook until syrupy, turning a few times to coat, about 5 minutes. Garnish with reserved green onions.

Nutrition Facts

333 calories; protein 19.6g; carbohydrates 30.3g; fat 15g; cholesterol 70.8mg; sodium 504.9mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10.21.18 Followed the recipe to the letter and this turned out very well. The sauce is delicious and if you re serving over rice or noodles you may want to consider making more of it. I like the idea of a chopped green onion garnish for some eye appeal but I wouldn t use the 1 green onion pieces next time rather I d opt for sautéing slivers of a regular sweet onion (personal taste preference here). I also could see substituting part of the olive oil with sesame oil since I think the sesame flavor would be a good partner in the sauce. Super simple to make nice enough for company but easy enough for a weeknight dinner. Also I think pork tenderloin would be a good variation on this recipe and equally good. Served with spicy sesame linguini and creamed succotash. Read More