ONE-PAN SPICY THAI PEANUT CHICKEN


This spicy Thai peanut chicken is cooked in one baking dish … and you can have it on the table in under an hour! 


Maybe you can guess roughly what I’m going to say next … pretty much any meal with peanuts in it is my food heaven. I’m also a huuuge fan of quick one-pan chicken meals, for quite a few reasons (hardly any time, hardly any washing up, shove in oven and forget etc. etc.).

Oh, spicy Thai peanut chicken, you are adorable! And if you like chicken satay, I think you will DEFINITELY find it adorable, too. As I was eating it, the phrase ‘spicy Thai peanut chicken, where have you been all my life?’ kept running through my mind. I didn’t want the meal to end. Honestly, it was DE-licious times about 50.

The best thing is it took hardly ANY effort to make at all. It’s one of those meals that pretty much makes itself. 


One-pan spicy Thai peanut chicken


Chicken thighs cooked in a spicy Thai-style peanut sauce. If you like satay, you'll LOVE this. It takes moments to whisk up the sauce and just over half an hour to bake. The finished dish is drowned with sauce and tastes absolutely delicious. Sprinkle with spring onions, fresh red chilli and more nuts and devour. Mmmm!

Ingredients

Chicken

  • 0.25 cups peanut butter
  • 0.25 cups soy sauce
  • 0.25 cups coconut milk
  • 0.25 cups chicken stock blended into 2 tablespoons cornflour
  • 3 cloves garlic crushed
  • ginger (thumb-width piece, at least)
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar (I used Japanese mirin, but Chinese is fine, too)
  • 2 chilis small red
  • 1.5 pounds chicken thighs skinless boneless (I used 10 smallish ones)

Toppings & accompaniments

  • 3 scallions (spring onions), chopped finely
  • 1 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

Instructions

  1. Preheat the oven to 180C/355F.
  2. 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.
  3. 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!)
  4. 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.

Recipe Notes

Just a note on the thickness of the sauce. For some reason every time I've made this the sauce has turned out a tiny bit different. As in, sometimes it's a bit thicker, sometimes a bit thinner. I think it all depends on how much chicken you use as obviously the juices run out during cooking and mingle with the sauce. Taste-wise, it's exactly the same (yummy!) but if you think your sauce is a bit too thin for your liking when it comes out of the oven, just add another tablespoon or so of corn flour blended with a bit of water or stock, drizzle and stir it roughly into the sauce, then return to the oven for 5 more minutes. 

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