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"This recipe was born from the desire to develop a time-friendly, easy-on-the-budget entree loaded with savory Asian flavor. It’s a family favorite and also a favorite at the girls’ camp where I am the head cook. I usually serve it with rice prepared with coconut milk." Debbie Fleenor — Monterey, Tennessee
This recipe is:
Contest Winning
Healthy
Originally published as Gingered Chicken Thighs in Healthy Cooking October/November 2009, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 20, 2012 by kredhead
We really liked this recipe, something different with familiar ingredients. It reminds me of a chicken satay recipe I've made in the past, but easier. I doubled the chicken amount with legs and there was enough marinade for the whole family pack without any adjustments. I doubled the sauce and it came out deeply marinated and delicious. I made coconut rice using half coconut milk and half water, added a little salt and ended up with a mild coconut flavored rice. Not bad for a weeknight, I'll be making this one again.
Reviewed on Apr. 16, 2012 by dotilu
I doubled the entire recipe and marinated the chicken for over 24 hours. Cooked on the grill, basting with peanut butter sauce. Very good. Love the ginger & curry! Will be making again this summer.
Reviewed on Apr. 15, 2012 by SRAdair
Very good recipe because it's tasty and easy. It was way too much ginger for my personal preference. Next time I will reduce that ingredient by half! Thank you for sharing this recipe!
Reviewed on Apr. 15, 2012 by ladybug820
The ginger was so overpowering gave everyone an upset stomach. Will not make this again. No where near chinese.
Reviewed on Apr. 13, 2012 by teri daley
Everyone in the family liked this. I will make this again.
Reviewed on Apr. 13, 2012 by cathyoconnell
Family all loved it. I doubled the peanut sauce. My chicken took about 35 minutes to cook. I marinated it 30 minutes, will marinate longer next time.
Reviewed on Apr. 12, 2012 by GHullar
Mountainberrybutterfly, if you click on the print icon to the right of the recipe photo the Nutrition Facts show up on that page.
Reviewed on Apr. 12, 2012 by fredaevans
"When preparing rice w/ coconut milk do you sub that for the broth or water in equal parts?" You can go either way, but be darned light on the water. It just very light on any water inclusion. Best to just 'do it' as the recpt says and alter from there. I call it a 'base line,' play from there.fae
"When preparing rice w/ coconut milk do you sub that for the broth or water in equal parts?" You can go either way, but be darned light on the water. It just very light on any water inclusion. Best to just 'do it' as the recpt says and alter from there. I call it a 'base line,' play from there.
fae
Reviewed on Apr. 12, 2012 by mountainberrybutterfly
Sounds wonderful, but where are the nutrition facts?
Reviewed on Apr. 12, 2012 by aaronsmom
When preparing rice w/ coconut milk do you sub that for the broth or water in equal parts?
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