Chicken Thighs with Soy & Ginger

It seems like we eat a lot of chicken around here & I guess we do!! So here is another chicken dish. This recipe is from the New York Times Cooking by Martha Rose Shulman.  It is very good & you should make it!

The chicken is marinated in a mixture if soy sauce, lime, minced ginger, rice vinegar & a few other ingredients. Then it is pan-fried & the recipe calls for it to be served with arugula & that is exactly how we had it!  I had a package of arugula in my fridge, googled arugula & this recipe came up. I am sure glad it did! I used boneless chicken thighs, because that is what was in the freezer, they were moist & delicious.

The recipe on New York Times Cooking is here

Here is how I made this recipe

Chicken Thighs with Soy & Ginger  

originally form New York Cooking  Martha Rose Shulman


Marinade  *** I doubled the original recipe since I was using a lot of chicken

2 tbsp soy sauce

2 tsp sugar

4 tbsp freshly squeezed lime juice

2 tbsp rice vinegar   *** the original recipe calls for seasoned rice vinegar but I only had plain so I added an extra 1/2 sugar…that is why my sugar is 1 tsp. Seasoned rice vinegar has salt & sugar in it

Salt to taste

2 cloves garlic, minced

4 tsp fresh ginger, minced

1/2 cup oil

1/2 tsp cayenne pepper


3 lbs (1.5 kg) boneless chicken thighs

salt & pepper

1/2 cup flour  *** use more if needed

& some washed & dried arugula


  1. Mix the marinade ingredients together in a bowl, using a whisk or alternately in a big jar & shake it up!! *** the original recipe says to leave out the half of the lime & the cayenne but I just added all of the ingredients ….
  2. I set aside some of the marinade, this is to dress the arugula with. You can set aside half if you want, we were not having a lot of arugula so I didn’t need much & I just kept the rest for the chicken
  3. Put the chicken in a large ziplock bag or bowl & pour the marinade in. If if a bowl, mix it around so that all of the chicken is coated with the marinade. I always like to use a ziplock bag to marinade my food in…turn it over once in a while so that everything gets marinated.  Put in the fridge for 15-30 minutes……or as much time as you have!
  4. Place the flour in a dish deep enough to hold the flour, season with some salt & pepper,  I used a big pyrex baking dish to put the flour in, that way I could have several pieces of chicken coated with the flour ready to go into the skillet
  5. Have a large skillet ready to use
  6. Preheat your oven to 375f
  7. Prepare a baking sheet to put the chicken on…I lined a baking sheet with aluminum foil with a metal cooling rack on it…this way when the chicken is browned I will put the pieces on this in the oven to finish cooking…
  8. ok…take the chicken out of the fridge & you are going to take one piece out at a time & dredge it in flour…
  9. Heat the skillet to hot & add a couple of tbsps of oil… when the oil is hot add the chicken, repeat…. dredge the chicken pieces with flour….pan fry… fry them until brown, then I put them on the wire rack over the baking sheet,,,
  10. When they are fried … and on the rack…put them into the pre-heated oven until completely cooked.
  11. Serve topped with arugula that has been dressed with the marinade that you set aside








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