Give your chicken a Thai twist with this spicy peanut sauce
|8||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|.33 cup||(80 mL) Olive oil, divided|
|Juice of 1 lemon|
|2||Red peppers, sliced|
|1.5 cups||(375 mL) Green onions|
|Salt and pepper|
|1 cup||(250 mL) Smooth peanut butter|
|.25 cup||(60 mL) Soy sauce|
|1 tbsp||(15 mL) Red chili paste|
|3 tbsp||(45 mL) Brown sugar|
|Juice of 2 limes|
|.5 cup||(125 mL) Hot water|
PREHEAT oven to 375°F (90°C).
PLACE chicken in a re-sealable plastic bag. Mix together 1/4 cup (60 mL) olive oil, lemon juice and salt and pepper, pour over chicken. Reseal bag and marinate in the refrigerator for 1 hour or overnight.
TOSS red peppers and green onion in remaining olive oil, salt and pepper. Set aside.
PLACE marinated chicken in a roasting pan, scatter peppers and green onions around chicken. Bake in preheated oven for 25-30 minutes, or until chicken reaches internal temperature of 165°F (74°C).
OVER medium heat mix together peanut butter, soy sauce, red chili paste, brown sugar and lime juice. Stir in water, whisk until warmed through and smooth.
DIVIDE chicken and vegetables among 8 plates. Drizzle chicken with peanut sauce and serve.
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