One-pan spicy Thai peanut chicken

• Meat

  • 675 g Chicken thighs, skinless boneless

• Produce

  • 1 About 3 spring onions
  • 3 cloves Garlic
  • 1 Lime, wedges
  • 1 More red chili
  • 1 large handful Peanuts
  • 2 Red chilis, small

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Peanut butter

• Pasta & Grains

  • 1 Rice or rice noodles to serve

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar

• Other

  • ¼ cup (60ml/2 fl. ounces chicken stock, blended into 2 tablespoons corn flour
  • large thumb-width piece (at least of fresh ginger, peeled & grated (I added a bit more than this!

Found on scrummylane.com

Description

Ingredients

• ¼ cup (65 grams/2.2 ounces) peanut butter
• ¼ cup (60 ml/2 fl. ounces) soy sauce
• ¼ cup (60ml/2 fl. ounces) coconut milk
• ¼ cup (60ml/2 fl. ounces) chicken stock, blended into 2 tablespoons corn flour
• 3 cloves garlic, crushed
• large thumb-width piece (at least) of fresh ginger, peeled & grated (I added a bit more than this!)
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar (I used Japanese mirin, but Chinese is fine, too)
• 2 small red chilis
• 675 to 700 grams/24-25 ounces skinless, boneless chicken thighs (I used 10 smallish ones)
• about 3 spring onions, chopped finely
• large handful peanuts (salted is fine), crushed in a food processor or bashed with a rolling pin in a plastic bag
• 1 more red chili, chopped finely
• lime wedges
• rice or rice noodles to serve

Directions

• Preheat the oven to 180C/355F.
• Slowly blend the soy sauce into the peanut butter in a jug or medium bowl, then blend in the coconut milk & stock/corn flour. Stir in the garlic, ginger, honey, rice vinegar & chilis.
• Arrange the chicken thighs in a large baking dish, then pour the sauce all over them. Cover with aluminium foil and bake for about 35 minutes or until the chicken is cooked through and the sauce bubbling and thickened a little (10 minutes before the end of cooking time, remove the foil, spoon the sauce all over the chicken again and then return to the oven uncovered - you might need to cook for a tiny while longer depending on the size of your chicken thighs. Also see notes below for another tip!)
• Spoon the chicken and sauce into individual bowls over rice or rice noodles (or into one nice larger serving dish with a separate bowl of rice/noodles) and sprinkle the spring onions, peanuts and remaining chili over. Eat immediately with lime squeezed over.

Nutrition