Broiled Chicken Thighs with Stew
of Mushrooms, Corn and Cabbage
Pilgrim’s Pride/Gold Kist Farms
5 tablespoons vegetable
3 tablespoons garlic
paste, or 9 garlic
2 pounds Gold Kist
Farms* boneless, skinless chicken thighs
Salt and freshly
1 8-ounce package sliced
1 bunch scallions, sliced
thin on a bias
1 16-ounce package
1 1/2 cups frozen
1 12.5-ounce jar
House of Tsang
General Tsao Sauce**
1/4 cup water
Combine 2 tablespoons of vegetable oil with garlic
paste. Rub the mixture over chicken thighs to coat.
(If desired, put thighs in a resealable plastic bag in
the refrigerator and marinate overnight.)
Preheat broiler on high.
Season chicken generously with salt and pepper. Place
chicken on a roasting rack set on a foil-lined rimmed
baking sheet. Broil for about 10 minutes. Turn and
continue to broil until chicken is just cooked through,
5-6 minutes more.
Meanwhile, heat remaining 3 tablespoons oil over
high heat in a large sauté pan. When oil is hot, add
mushrooms and cook, stirring occasionally, until
golden brown, about 6 minutes. Stir in scallions,
coleslaw mix and corn, and season to taste with salt
and pepper. Cover and cook until cabbage is tender,
about 4 minutes.
Add General Tsao Sauce and water to the vegetable
mixture. Season to taste with salt and pepper, if
necessary. Serve vegetable mixture with chicken
thighs. Makes 4 servings.
Recipe from Rocco Gets Real (Wiley).
* Brands may vary by region; substitute a similar product.
** Your favorite bottled or jarred Asian sauce works here.