Back to 4 servings nonstick spray, $0.01 2 large chicken breasts $5.34), cut into 1-inch pieces (2 lbs, 907g 1 garlic clove, minced, $0.06 1 inch fresh ginger, peeled & minced, $0.21 0.5 fresh lime, about 1.5-2 Tbsp juice, $0.13 0.5 tbsp chili garlic sauce, or Sriracha, $0.07 2 tbsp soy sauce, $0.11 1 tbsp brown sugar, $0.04 1 tsp toasted sesame oil, $0.09 2 tbsp vegetable oil, $0.08 0.5 cup natural peanut butter, 140g, $0.61 3 tbsp hot water, $0.00 0.5 bunch fresh cilantro, divided, $0.42
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Gather and prepare all ingredients. Spray an 8x10 casserole dish and set it aside.2 Step 2: Add the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil to a medium bowl. Whisk together.3 Step 3: Add the peanut butter and hot water, then whisk again until smooth. Roughly chop the cilantro. Save a handful of the cilantro to top the dish after baking, and stir the rest into the peanut sauce.4 Step 4: Set aside ½ cup of the peanut sauce, then add the rest to a gallon zip-top bag with the chicken. Press out the air, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.5 Step 5: When you’re ready to cook the chicken, preheat the oven to 375°F. Place the chicken pieces and all the marinade from the bag in a casserole dish into a single layer.6 Step 6: Bake the chicken in the preheated oven for 15 minutes. Then use a brush to add the reserved peanut sauce to the top of the chicken. Cook for an additional 15 minutes. Make sure the internal temperature of the chicken reaches 165°F.7 Step 7: Fold the chicken pieces and sauce in the bottom of the dish until combined. Top the baked chicken with the reserved cilantro and serve.getsaucepan.com/r/85561617-bef2-45fe-8bf4-8454ac11b5de · Original: https://www.budgetbytes.com/thai-peanut-chicken/
