Description
A quick and flavorful recipe for Spicy Thai Peanut Chicken, perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- Cooked jasmine rice, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the chicken thighs with vegetable oil, salt, and black pepper. Toss until the chicken is evenly coated.
- Place the chicken on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- While the chicken is baking, prepare the peanut sauce. In a medium saucepan over low heat, combine the peanut butter, soy sauce, honey, rice vinegar, sriracha, garlic, and ginger. Stir until smooth and heated through. Remove from heat.
- Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Slice the chicken into strips.
- Drizzle the peanut sauce over the sliced chicken and garnish with chopped green onions and cilantro. Serve with cooked jasmine rice.
Notes
- For a vegetarian option, substitute chicken with firm tofu, marinated and baked in the same way.
- Add steamed broccoli or bell peppers to the dish for extra vegetables and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg