As soon as I saw this recipe pop up on my Facebook feed at the beginning of the month I knew I would be making it. I love Emily’s recipes and this one was not a disappointment. The flavor was awesome and only having to clean up one dish was awesome! Everyone could use a few one dish wonders in their rotation.
This dish uses chicken thighs which are cheaper than chicken breasts and with tons more flavor. I got a 3 pound package for under $5 and only used half of it for this recipe. There were 10 thighs total so I have 5 thighs leftover for another meal- I am probably going to do one of our favorites Loco Pollo Chicken. Not too shabby. And if you are so inclined to make your own chicken stock, save the bones in a Ziploc in the freezer until you fill the bag and then make your own chicken stock.
The only thing I changed was that I added half a red and half a green bell pepper chopped and sauteed them with the onion and ginger. If you felt so inclined you could even top with some chopped peanuts for a little more of a Thai feel. Overall I give this recipe a big thumbs up and can’t wait to make it again.