Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6
Busy week? Want to make something fast and easy? This homemade Thai Peanut Chicken is what you need. Delicious skinless chicken thighs cooked in a simple peanut sauce and topped with crushed peanuts are ready in no time! A Thai dish that will keep you satisfied with less effort. One of my favourite and go-to Thai dishes.
Let’s be honest, we mostly don’t have time to cook especially during weekdays. I am dead guilty because I worked two jobs. My day starts at 8 am and ends at midnight. So I have to plan. And dishes like this are a life saviour without a compromise.
5 chicken thighs, boneless skinless
1/2 can coconut milk, 7 oz.
1/3 c. creamy peanut butter
2 tbsp soy sauce, low-sodium
2 tbsp honey
1 tbsp rice wine vinegar
1 tbsp lime juice
1/2 tsp sesame oil
3 cloves garlic, minced
1 tbsp ginger, minced
cilantro, for garnish
How to make Baked Thai Peanut Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Combine the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger in a large bowl.
Step 3: In a baking dish, place the chicken smooth-side down.
Step 4: Then, pour the sauce over the chicken.
Step 5: Place inside the preheated oven and bake for about 30 to 35 minutes until the chicken is cooked through and the internal temperature reaches 165 degrees F.
Yield: 6, Amount per serving: 291 calories | Calories: 291g | Carbohydrates: 11g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 490mg | Potassium: 413mg | Fiber: 1g | Sugar: 7g | Vitamin A: 23g | Vitamin C: 2g | Calcium: 23g | Iron: 2g