Chinese Chicken Thighs with Ginger Garlic Tomato Sauce
Servings
4
Ready In:
55 min
Course:
Main
Good For:
Dinner
Inroduction
About this Recipe
By: Christina Hills
This is the recipe for the dish my step father used to make from the Craig Clairborne Cookbook. I have adapted it slightly. I tried it in the slow cooker, but it’s really not as good. Plus since it only cooks 30-35 min, the stove top is fine and makes cleaning up easier.
I really like the Pomi brand of tomatoes the best. But you can use any kind of can of chopped tomatoes.

My Step Dad's old cookbook
Here is the Recipe:
Chinese Chicken Thighs with Ginger Garlic Tomato Sauce
Ingredients
- 8 pieces Chicken thighs (about 4 lbs) ( I calculate about 2.5 thighs per person)
- 1 teaspoon Canola or other oil
- 1.5 tablespoons fresh ginger chopped
- 8-9 cloves fresh garlic chopped (Chopped or minced)
- 2.5 tablespoons Worchestershire sauce (2 tbs + 2 tsp)
- 4 tablespoons light soy sauce
- 2 tablespoon red wine vinegar
- 4 teaspoons sugar
- salt to taste
- 1 box Pomi chopped tomatoes it's 26 oz, but you can use any kind of canned tomatoes
Instructions
- Rinse and drain chicken thighs and pat dry with a paper towel.
- Heat oil in a dutch oven (any pot deep enough for the sauce) and when hot add chicken thighs and sear on both sides. Keep skin on the thighs. cook over high heat about 1.5 min each side. Work in batches if you need to.
- Take chicken out of pot, and add ginger and saute for a few min, then add garlic and saute till golden brown. The ginger should be roasty in color.
- Add the tomato sauce to the pan to scrape up the bits. Then add the soy sauce, sugar, Worchester sauce, red wine vinegar, and salt and stir.
- Add the chicken back to the pot with the sauce and cover cooking for 35-40 min. On medium heat. But check that it's not boiling too much.
- After about 35 min check the chicken for doneness.
- Once chicken is done, you can remove from the pot and reduce the sauce for about 10 min. This is an optional step but I like it because it makes the sauce richer.
- Serve over cooked rice , or pasta, or potatoes, or gnochi. Whatever starch you like.
Notes
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