4 or 5 skinless de-boned chicken thighs, ideal for stir fry, curry, pies and casseroles. The darker meat is always the juiciest part of the chicken.
Here is a great recipe for de-boned thighs!
Slow Cooker Honey Garlic Chicken de-boned thighs
1 tablespoon vegetable oil
10 boneless, skinless chicken thighs
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice reserved
2 tablespoons cornstarch
1/4 cup water
Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.