Ingredients
10
10 servings
- •½ cup soy sauce
- •⅓ cup brown sugar
- •¼ cup peanut butter
- •3 tablespoons hoisin sauce
- •2 tablespoons minced fresh ginger root
- •2 tablespoons minced fresh garlic
- •2 tablespoons chile-garlic paste
- •1 tablespoon cornstarch
- •10 boneless, skinless chicken thighs, cut into bite-sized cubes
- •¼ cup chopped fresh cilantro, or to taste (Optional)
Instructions
- Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
- Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
- Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.
Nutritional Facts
Per 10 servings
- Calories: 223
- Carbohydrate: 14g
- Fat: 10g
- Fiber: 1g
- Protein: 19g
- Sugar: 10g
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