CHICKEN | Chicken Thighs With Asian Peanut Sauce
posted by on 04/13/2010 at 01:10am
1-1/2 pounds chicken thighs — (skin removed)
3/4 cup teriyaki sauce
3 cloves garlic — (or 11/2 teaspoons — prepared minced — garlic)
2 tablespoon peanut butter
1 tablespoon apple cider vinegar
1 teaspoon sugar
2 cups cooked white rice
Heat oven to 400 degrees. Spray a shallow baking pan with cooking spray. Place the chicken thighs in the pan; pour over them 1/2 cup of teriyaki sauce and 2 cloves minced garlic. Turn the thighs to coat them all over. Bake for 30 minutes. (If the chicken is partially frozen, it will take a little longer.) Meanwhile, combine remaining teriyaki sauce, garlic, peanut butter, cider vinegar and sugar in a small bowl; stir until smooth. Any juice in the pan with the chicken should be combined with the peanut sauce. Divide cooked chicken among plates and drizzle with peanut sauce. Serve with rice and snow peas. Serves 4 with leftovers. Flavorful additions to the sauce: Spicy red peppers and fresh cilantro add lots of flavor. Add hot red pepper flakes or sauce to the other ingredients before mixing. Chop fresh cilantro and add after sauce is blended.
