Savory, delicious skinless baked peanut butter chicken in a quick homemade Thai peanut sauce that’s ready in just 35 minutes then topped with crushed peanuts. 
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- MORE QUICK WEEKNIGHT DINNERS
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INGREDIENTS:
- 5 chicken thighs, boneless skinless
- 1/2 can coconut milk, 7 ounces
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce, low-sodium
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- cilantro, for garnish
- Some Recommended Products:
- <<<48 Inch Gas Range 6 Burners Cooktop 6.7 cu.ft Oven
- <<<Professional Series Built-In All Refrigerator
- <<<Mini Refrigerator, 2-Door 3.4 cu. ft. Small Compact Under Counter
BAKED PEANUT BUTTER CHICKEN INSTRUCTIONS:
1 ) Preheat the oven to 375 degrees F.
2 ) In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger.
3 ) Place the chicken, smooth side down into your baking dish.
4 ) Pour the sauce over it.
5 ) Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
Nutrition INFO.
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
- MAKE SURE TO CHECKOUT THESE AS WELL:
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- EASY AND DELICIOUS BROWN SUGAR BAKED CARROTS
- THE BEST CORNBREAD FROM SCRATCH!
