Ingredients
4
4 servings
- •1 cup soy sauce
- •8 cloves garlic, minced
- •2 tablespoons hot pepper sauce
- •1 tablespoon minced fresh ginger root
- •2 pounds skinless chicken thighs
- •1 tablespoon sesame oil
- •1 tablespoon brown sugar
- •1 onion, sliced
- •0.5 cup water
- •4 tablespoons crunchy peanut butter
- •2 tablespoons green onions, chopped
Instructions
- Mix soy sauce, garlic, hot pepper sauce, and ginger together in a large bowl until well combined. Add chicken to the bowl, turn to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.
- When ready to cook, remove chicken from the marinade and shake off excess. Reserve marinade in the bowl.
- Heat sesame oil in a Dutch oven over medium-high heat. Add brown sugar and stir until dissolved. Add onion and sauté for 5 minutes. Add chicken; cook and stir until evenly browned, about 5 minutes. Add water and reserved marinade and bring to a boil.
- Reduce the heat to low and simmer for 15 to 20 minutes. Add peanut butter, stir until well combined, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour the sauce over top, and garnish with green onions.
Nutritional Facts
Per 4 servings
- Calories: 466
- Carbohydrate: 17g
- Fat: 21g
- Fiber: 3g
- Protein: 53g
- Sugar: 7g
Related Recipes
Thai Chicken Thighs
Thai-Inspired Grilled Chicken Thighs
Thai Chicken Thigh Bake
Thai Chicken Thigh Kebabs
Thai Orange Chicken
Thai Chicken Satay
Soy-Free Chicken Pad Thai
Slow Cook Thai Chicken
Thai Noodles
Pad Thai
Thai Grilled Chicken Thighs
