Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Chicken thighs - (skin removed)

  2. 3/4 cup 177ml Teriyaki sauce

  3. 3 Garlic - (or 11/2 teaspoons prepared minced garlic)

  4. 2 tablespoons 30ml Peanut butter

  5. 1 tablespoon 15ml Apple cider vinegar

  6. 1 teaspoon 5ml Sugar

  7. 2 cups 320g / 11oz Cooked white rice

Instructions Jump to Ingredients ↑

  1. 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.)

  2. 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.

  3. 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.


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