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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was born from the desire to develop a time-friendly, easy-on-the-budget entree loaded with savory Asian flavor. Itâs a family favorite and also a favorite at the girlsâ camp where I am the head cook. I usually serve it with rice prepared with coconut milk. Debbie Fleenor â Monterey, Tennessee Ingredients:
2 tablespoons ground ginger |
2 tablespoons orange juice |
2 tablespoons honey |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons curry powder |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
6 boneless skinless chicken thighs (about 1-1/2 pounds) |
peanut sauce: |
2 tablespoons chicken broth |
2 tablespoons orange juice |
1 tablespoon reduced-fat creamy peanut butter |
1/2 teaspoon ground ginger |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
2. Drain and discard marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink. Yield: 6 servings.
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