Asian Chicken Thighs

Once again another recipe from one of my new cookbooks and this one is DEFINITELY a BIG KEEPER!!! As soon as my husband tried it he said that it needed to go on our regular rotation and I totally agree. There are only a few things I would change about the recipe, one being I would use boneless thighs and the other is I would double the recipe so we could have more chicken for each of us and for leftovers :)
5 boneless chicken thighs, skinned (I'm going to use boneless next time)
5 tsp. olive oil
1/3 c. warm water
1/4 c. brown sugar
2 T. orange juice
2 T. soy sauce
2 T. ketchup
1 T. white vinegar
4 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1/2 tsp. Chinese five-spice powder

In a large skillet over med. heat, cook chicken in oil for 8-10 minutes on each side until cooked. In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, red pepper and five-spice powder. Pour sauce over chicken and bring to a boil. Reduce heat, simmer uncovered for 30-35 minutes or until chicken is tender, turning occasionally. The recipe said to mix 2 T. of cold water and 2 tsp. of cornstarch together and then add it to the sauce to thicken it but my sauce was already thick enough so I skipped that step. I served this with white rice which was yummy, especially with the sauce drizzled on top.