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Thai Chile

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Sweet Ginger Chicken Thighs

This dish makes use of your slow cooker yielding a wonderfully delicious dinner with almost no effort.  The ingredients blend with the natural juices of the chicken to make.an irresistible sauce.  You want use a wide bottomed crock pot as opposed to a tall one so that you can get as many chicken pieces in one layer on the bottom of the cooker as possible.

6-8 skinless chicken thighs (notes)
1/3 cup honey
1/3 cup ketchup
1 teaspoon dried oregano
1/2 teaspoon  crushed red chile flakes
2" piece ginger peeled and minced
2 tablespoons cornstarch (notes)
1 tablespoon sesame seeds
1/2 cup water
1 bunch scallions, chopped (green parts only)

Coat the inside of the slow cooker with cooking spray and lay in the thighs in a single layer. Whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken.  Cover and cook on low until thighs are cooked through and tender 4-5 hours.

Turn off the cooker, uncover and allow to rest 15-20 minutes before serving.  The chicken and sauce may be served as is, or, for a thicker sauce remove the chicken and set aside, covered to keep warm.  Whisk the cornstarch and water together to make a slurry.  Turn the cooker back on set to high and pour the slurry into the sauce, stirring to blend and allow to come back to a boil.  The cornstarch won't activate at low heat so cook until the sauce is thickened to your liking.  Return thighs to sauce and allow to warm through then remove chicken to a serving plate and garnish with the scallions, and sesame seeds.  Serve immediately with rice or whipped potatoes

Notes:

  1. Having all the chicken pieces in one layer assures they will all benefit from the sauce.  Also bone-in as well as boneless should work equally as well.
  2. cornstarch is used to thicken the sauce

 

 

 

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