I’ve been lazy with my shopping lately, so for June, I’m determined to make use of the most items in my freezer and pantry as I can. The first item is chicken thighs! I was in love with the chicken thighs when I created this Maple Dijon Chicken because they’re so easy to cook and come out so tasty. All you need to do is drizzle with a sauce and bake.
That’s exactly how I cooked it. I cooked up a simple fruit teriyaki sauce (again making use of common pantry ingredients). I then spread it on top of the roast chicken and let it cook. I served it with brown jasmine rice and garnished with some leftover green onions and blanched broccoli leaves (ALSO frozen leftovers). The only thing I purchased for this recipe was pineapple. This makes me happy. …and I’m sure that I’ll be enjoying this at lunchtime tomorrow at work!
P.S. I cooked four chicken thighs since it was what I had in my freezer. However, this sauce would likely handle six tiny thighs without the need to make additional.
15 oz of fruit chunks infused with juice ($1.29)
1.25 inches fresh ginger crushed ($0.11)
Two cloves of garlic, chopped ($0.16)
1/4 cup soy sauce ($0.40)
1 1/2 Tbsp rice vinegar ($0.17)
Two tablespoons brown sugar ($0.03)
1 Tbsp cornstarch ($0.04)
Four boneless, skinless poultry thighs (about 1 1/4 lb) ($2.35)
Whole green onions cut into slices ($0.33)
4 cups cooked rice ($0.69)
Preheat the oven to 400 degrees. Remove the juice of the pineapple from the can and use it for the sauce (it is about 3/4 cup total juice). Keep the pineapple chunks to use later. Mix the juice of the pineapple, minced garlic, grated ginger, and soy sauce with white sugar, vinegar of rice, and cornstarch in a smaller saucepan. Stir until all ingredients are mixed, and the cornstarch is dissolving. Cook the mixture on moderate heat until it starts to boil and then becomes thick and shiny. Switch off the flame and add the pineapple pieces to the sauce.
Cover the small dish using nonstick cooking spray. Set the chicken thighs in the word, making sure they do not overlap. Pour the teriyaki sauce made of pineapple over the chicken and allow some to go underneath all the pieces of meat.
Cook the chickens in the oven preheated for 35 minutes to cook the bird to your liking. Serve the chicken on top with chopped green onions. For serving, scoop one thigh of the chicken along with pieces of pineapple and sauce over a bowl of cooked rice.