I've been trying to prepare and stock proteins better lately, so I've decided that when I found a good sale on something, I would stock up.

I really don't have the time every week to check sales and circulars and go do a full grocery run, so I'm hoping this will help to lessen my load and let me just focus on cooking.

Chicken thighs were on sale for $.69 the other day, so I went ahead and bought 20 pounds!

I really enjoy cooking with Thighs.  They taste really good, are really moist, and are usually super cheap.  They key is to render that fat off, otherwise they can be a little slimy.

Last night, I made Sesame Ginger Chicken thighs over Vegetable Fried Rice:

Time:  1 hour (combined prep/cook)
Ingredients:

Chicken Thighs:  As many as you want to make
2 cups - Sesame Ginger Marinade
2 cups - White Rice (whatever you have on hand)
1 cup - Peas and Carrots (fresh diced small or frozen mix)
1 small Onion (diced)
3 Eggs
3Tb Soy Sauce
Oil for frying

Remove the Skin from the thighs and marinate them for at least an hour.

Prepare the rice per the directions on the package.

Preheat the oven to 350

When the rice is finished cooking, dump it onto a sheet pan and spread it out so it will cool faster.  Once it is not scorching hot anymore, put it in the fridge if you have the room.  You want the rice to be cool and dry when you fry it.

Season the thighs with salt and pepper, then put them in the oven (flat side up) for 35 minutes and baste with additional marinade every 10 minutes or so.  You want to build up a glaze.

After 35 minutes, turn the heat up to 425, baste again, and cook 10 minutes.

During the final 10 minutes, prepare your rice:

In a large nonstick frying pan, heat a few tablespoons of oil. Add the veggies and toss for about 1 minute, until they soften a little bit.

Add your rice and immediately toss it with the Soy Sauce and veggies.  Make a well in the middle of the pan to scramble the eggs (or you can do them separately, a little ahead of time), and then fold everything together.

By this point, the chicken should have a beautiful dark glaze and be moist, while coming right off the bone.  Plate it over the rice and Enjoy!