"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:
Originally published as Gingered Chicken Thighs in
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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