Thai Peanut Chicken
Ingredients
The marinade and sauce
-
1
clove
garlic
-
1
inch
fresh ginger
-
½
fresh lime
juice
-
½
Tbsp
chili garlic sauce
-
1½
Tbsp
soy sauce
-
1
Tbsp
honey
-
1
tsp
toasted sesame oil
-
2
Tbsp
vegetable oil
-
½
cup
natural peanut butter
-
3
Tbsp
hot water
-
½
bunch
fresh cilantro
The chicken
Instructions
- Mince the garlic and grate the ginger.
- Combine garlic, ginger, lime juice, chili garlic sauce, soy sauce, honey, sesame oil, and vegetable oil in a bowl and whisk together.
- Add peanut butter and hot water, whisk until smooth.
- Chop cilantro and stir most into the peanut sauce, reserving some for topping later.
- Set aside ½ cup of peanut sauce and add the rest to a zip-top bag with chicken pieces.
- Remove air from the bag, seal, and massage to coat chicken with marinade. Marinate in the refrigerator for at least 30 minutes or overnight.
- Preheat the oven to 375°F.
- Place chicken and marinade in a single layer in a casserole dish and bake for 30 minutes.
- Brush the reserved peanut sauce on top of the chicken and bake for an additional 15 minutes.
- Check the internal temperature; if not 160°F, bake for 10-15 more minutes until done.
- Top with reserved cilantro and serve.
Nutrition Facts (estimated)
Servings
4 (2 pieces each)
Calories
720
Total fat
35.23g
Total carbohydrates
15.68g
Total protein
86.2g
Sodium
876.68mg
Cholesterol
0mg
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