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  • Denise Kohlmeyer


I love to thrift, and one thing I thrift are cookbooks. I'm always on the hunt for new recipes. When I find a cookbook at a Goodwill or Salvation Army (usually for a couple of dollars), I go through it and tear out the pages of the recipes I want to try. This one was one of those "thrifted" recipes, and it proved to be a winner, especially with my future son-in-law. Always a good thing, right?!! So, now this recipe is part of my permanent Cookbook Binder.



6 to 8 chicken thighs

¼ c. flour

½ t. black pepper

1 T. oil

¼ c. soy sauce

2 T. rice wine vinegar

2 T. ketchup

1 garlic clove, minced

½ t. grated fresh ginger, or ¼ t. ground ginger

¼ t. red pepper flakes


Trim fat from chicken

Combine flour and pepper in resealable ziplock bag. Add chicken; shake to coat thoroughly

Heat oil in large skillet over medium heat; brown chicken on each side

Transfer to a crockpot

Combine next six ingredients; pour over chicken

Cook on low 5 to 6 hours

Serve with rice and garnish with cilantro, if desired

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