Delicious, Versatile Peanut Sauce
Oh peanut sauce, you are so good and so versatile. Dipping sauce for summer rolls or skewered satays, dressing for a buddha bowl or sauce for a stirfry. But I am going to suggest the very easiest recipe of all…Peanut Sauce Baked Chicken.
Why Choose This Peanut Sauce?
There are many homemade peanut sauce recipes but this one is my favourite. Quick and easy with just a few ingredients and just so delicious on everything. Sweet, spicy, savoury and a touch tangy, this includes the basics like peanut butter (duh!), soy sauce, garlic and ginger with a few more choice ingredients to add some complexity.
You Can Eat A Better Version Of This At Sobo Restaurant In Tofino!
This recipe is inspired by Lisa Ahier’s Thai Chicken Roti from her Sobo cookbook. This cookbook is a must have book from Tofino, BC and has all their best recipes! Lisa’s peanut sauce is much more complex and totally addicting but I have made this one for those days when I don’t want to fuss about gathering lots of ingredients. In addition, if you get the cookbook, you will get her amazing Slaw and Roti recipe which pair perfectly and are the next best thing to eating out in Tofino! I highly recommend it, but I digress.
Peanut Sauce Baked Chicken Details
This recipe will make about 2 cups of sauce. 1 cup gets baked on the chicken and you can serve the other cup alongside with some roti or naan bread or save it for spring rolls later in the week. This peanut sauce recipe will last at 7-10 days in the fridge or you can freeze leftovers to use later. Try not to leave a spoon nearby or you will eat too much of it before dinner 😉 If you’re not doing the Sobo Slaw, this goes really well with my Garden Salad with Orange Vinaigrette or try a simple coleslaw salad mix with my Raspberry Salad Dressing!
Peanut Sauce Baked Chicken is easy, delicious and will make quick work of any dinner, weekend or weeknight just like most of my recipes.
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Peanut Sauce Baked Chicken
Easy, delicious, addicting homemade peanut sauce. Bake half with your chicken and then serve the rest on the side or use on top of buddha bowls, in stirfrys or as dip for salad rolls and satays!
- 1/2 c Soy Sauce (or GF Tamari Sauce)
- 1/2 c Peanut Butter ANY peanut butter works, all-natural, crunchy, smooth-whatever!
- 1/2 c Sweet Chili Sauce
- 1 tbsp Lime Juice
- 3 cloves Garlic, peeled and sliced (about 2-3 tsp grated)
- 1" Piece Ginger, thinly sliced across the grain (about 1 tbsp grated)
- 1/4 c Vegetable Oil (olive oil is also fine)
- 1 tsp Sesame Oil
- 1-3 tsp *Optional* Sambel Oelek This is tasty but go easy on the spice level if you're making this for kids
- 8-10 Chicken Thighs, boneless, skinless This will easily coat up to 2 lbs boneless, skinless chicken pieces
- Optional garnishes include: Green onion, cilantro, basil, mint, parsley and sesame seeds.
Preheat oven to 350'F
Combine first 5 ingredients in small food processor or blender and blend until smooth. Then add oils (and sambal oelek if using) and further blend until emulsified.
Lay chicken thighs snugly together in a single layer in a baking dish. Add half of the peanut sauce and stir to coat, then bake in oven 30-35 minutes until chicken is cooked through. Edges of dish may get dark but the chicken will be nicely caramelized and glazed with the sauce as well as some sauce remaining in pan to spoon over when serving.
Serve immediately with with rice or flat bread and a delicious fresh salad or slaw. Serve with additional peanut sauce for dipping or store extra sauce in fridge for a week or in freezer for 3 months.