Instructions: A blend of tastes from the Orient. This pan-Asian dish combines the tart-sweet heat of China with the deep-flavored curries of India; cooked with snow peas and mandarin oranges and served with fried rice.

PANTRY : Tyson Tastybird thighs; fast frozen, bone-in, skin on.

1. Heat oil in skillet. Brown thighs, skin side down, over medium heat for 5 to 7 minutes or until golden and most of the fat has rendered. Turn and cook an additional 5 to 7 minutes. Arrange thighs in single layer in baking pan(s).

2. Combine next 8 ingredients in bowl. Stir well. Pour over thighs. Bake, uncovered, in preheated conventional oven at 350F for 50 to 60 minutes or until thoroughly cooked. Baste once with pan liquid during cooking. Remove from oven.

3. Remove thighs from pan(s). Keep warm. Pour sauce into a saucepan and cook over high heat for 20 to 30 minutes or until liquid is reduced by half. Keep warm.

4. Add remaining ingredients to thighs. Toss gently. Keep warm.

5. To serve, plate thigh and vegetables. Drizzle with 1 tablespoon sauce.

SERVES 12. THIGHS WITH SKIN 3.5 ounces chicken plus 2.5 ounces vegetables

VARIATION :
*Substitute chicken Tenderloins. Fast. Simply drizzle with Curried Honey-Orange Sauce and garnish with minced green onions.
*As part of an Asian-themed meal/buffet, menu Curried Honey-Orange Chicken with fried rice, chow mein, stir-fried vegetables, and green salad tossed with a commercially prepared Oriental dressing.

Trim time by thawing thighs first.

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