When you have a food epiphany…you just have to share.
I’ve always known chicken thighs were rumored to be tender and yummy…but I’ve been a breast girl all my life. Chicken breast, Turkey breast, you name it, breast meat has always been my BFF in the fowl foodie world.
I just want to go on record now as saying this…I may never cook with chicken breast again. Well, probably more like drastically reduce its use in my cooking.
OMG chicken thigh is the bomb.com and I don’t know why I never bothered with it before. I have seen the light and it is tasty! Did I mention tender!? Like way better than Chicken breast.
I lurv chicken breast. If a recipe calls for some other type of poultry, you can beat I’m going to go with chicken breast instead. I just always felt it was the best cut of meat and the one I enjoyed the most.
A couple of weeks ago, I had the chance to pick up a couple of trays of boneless skinless chicken thighs on steep discount, the type that is use it today or freeze kind of deals. I put them in my freezer and forgot about them.
I’m on this new YouTube kick and have watched a food/travel channel by Mark Wiens. Some of my absolute favourite cuisine is Thai and Southeast Asian cuisines.
So, basically I was on this hours long binge of Mark’s YouTube channel, watching all the yummy food being made and sampled and my tummy started a rumbling. I need to stir-fry me up something hot and spicy fast! And that’s just what I did.
I have some boneless skinless chicken thighs in the freezer just waiting to be used and some baby bok choy that needs to be dealt with too. I decided on Kung Pao chicken with a side of stir-fried baby bok choy.
It was all so very delicioussssssssssssss. I’m now planning on replacing the chicken breast in my favourite Thai Yellow Chicken curry with boneless skinless chicken thighs. As well as any other recipe I think will benefit from the chicken thighs. The tenderness, the taste and the over all texture can’t be beat. I’m only kicking myself that I didn’t try cooking with them sooner! GAH 🙂
