Peanut Butter Chicken

two trays filled with chicken and vegetables on top of rice.

45 minutes

8 - Serving Size: 1 piece



8 - 10 chicken thighs with skin and bone

1 cup peanut butter creamy

4 tablespoons minced garlic about 5 - 6 cloves

1/2 tablespoon brown sugar

1/4 teaspoon minced ginger

2/3 cup water

1/3 cup soy sauce

1 tablespoon sriracha

5 large bell peppers cut in strips

1 large yellow onion thin sliced

Salt and pepper

Garnish: cilantro chopped peanuts


Active Time: 15 minutes

By April Woods, Mama Loves Food

In a large bowl, whisk together peanut butter, garlic, brown sugar, ginger, water, soy sauce, and sriracha. Add chicken to bowl and mix until chicken is coated with peanut butter sauce on all sides. Spread peppers and onions evenly on baking sheet, then place chicken thighs on top. Use a spatula to spread remaining peanut butter sauce from bowl over top of thighs. Sprinkle generously with salt and pepper. and bake uncovered at 375 degrees F for 45 minutes, or until chicken is cooked through to an internal temperature of 165 degrees F.

Nutrition information per serving:

Calories: 890

Fat: 81g

Trans fat:  0 g

Cholesterol: 190mg

Carbohydrate: 18g

Protein: 28g

Sodium: 1260mg

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