Frugal Recipe: Chicken Thighs in a Soy-Ginger Sauce
Welcome to the first Frugal Recipes post! Twice a week, we will post recipes based on the grocery store sales for the week. We will pick out a couple of items that are on sale and post a recipe based on those ingredients. When you don't have time to think about a meal plan, this is the perfect solution!Posted — Updated
Welcome to the first Frugal Recipes post! Twice a week, cookbook author (and blog reader) JoAnn Janke will post recipes based on the grocery store sales for the week. She will pick out a couple of items that are on sale and post a recipe based on those ingredients.
When you don't have time to think about a meal plan, this is the perfect solution!
My thanks to JoAnn for offering these wonderful and frugal recipes for us every week!
Chicken Thighs in a Soy-Ginger Sauce
Recipe created by JoAnn Janke, February 2018
Aldi has Chicken thighs on sale for $1.69 a pound in a 3 pound package. They also have pineapple for $1.49 each. Serve this over rice and add a green vegetable (I got asparagus at Food Lion for $1.03) for a complete family meal. Will serve 6 people.
1 package boneless, skinless chicken thighs (about 3 pounds)
1 tablespoon grill seasoning
1 fresh pineapple, cut into slices
1 cup soy sauce
2 cups water
2 teaspoons ground ginger
½ teaspoon black pepper
1 tablespoons cornstarch
Preheat oven to 350 degrees. Remove extra fatty bits from chicken thighs and sprinkle with grill seasoning (or salt & pepper). Spray a sheet pan and rack with cooking spray and place the chicken on the rack and bake for 20 minutes.
While the chicken is baking, cook the rice according to package directions.
For the sauce, combine the soy sauce, water, ginger and black pepper in a saucepan and heat on medium low. When the sauce starts to boil, put the cornstarch in a bowl with about 2 tablespoons of water and mix it well. Whisk it into the hot sauce till thickened. Baste the chicken with the sauce and continue cooking in the oven for another 10 minutes. Check the chicken for doneness. Baste again if it needs to cook a little longer.
Core and slice the pineapple into ¼ inch thin slices. Spray a skillet with cooking spray and heat on medium heat. Add the pineapple slices and brown them in the pan.
Cook the vegetable of your choice.
To serve, place the chicken over the rice and spoon some extra sauce over. Top with grilled pineapple. Put your vegetable on the side.
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