Spicy Thai Peanut Chicken

  • 09 Dec - 15 Dec, 2017
  • Mag The Weekly
  • Cookery


· ¼ cup peanut butter

· ¼ cup soy sauce

· ¼ cup coconut milk

· ¼ cup chicken stock blended into 2tbsp corn flour

· 3 cloves garlic, crushed

· Fresh ginger, peeled and grated

· 2tbsp honey

· 2tbsp rice vinegar

· 2 small red chillies

· 675-700gm skinless, boneless chicken thighs


· 3 spring onions, chopped finely

· Large handful of peanuts (salted is fine), crushed

· 1 red chilli, chopped finely

· Lime wedges


Preheat the oven to 180ºC. Slowly blend soy sauce into peanut butter in a medium bowl then blend in the coconut milk and stock-corn flour mix. Stir in garlic, ginger, honey, vinegar and chillies. 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 is bubbling and has 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 even need to cook for a tiny while longer depending on the size of the chicken thighs.) Spoon the chicken and sauce into individual bowls over rice or rice noodles and sprinkle a spring onions, peanuts and chilli over. Sqeeze some lime over before eating.