Weeknight Thai Chicken
By: Lauren Gibon
Published: Saturday, January 31, 2015 - 5:45am

Ingredients




2 garlic cloves, minced
1 Tbsp. chopped fresh ginger*
3 Tbsp. hoisin sauce
3 Tbsp. peanut butter
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. lemon juice
1 tsp. sriracha (or other spicy sauce)
5 green onions, chopped
3 regular or 2 large boneless, skinless chicken breasts, cut into 2″ chunks

Preparation

1 Preheat oven to 375°F. 2 In a small bowl, combine first 8 ingredients and half of the green onions. 3 Arrange chicken in a shallow baking dish large enough to hold the chicken in a single layer (I use an 8 x 8″ glass or ceramic baker). 4 Pour sauce over chicken and toss chicken in sauce using a spoon. 5 If you have the time, you can marinate the chicken, covered, in the fridge for a few hours (I have also done it overnight before).  If you want dinner on the table in the next 30 minutes, just put it right into the oven.  Cook for approximately 20-25 minutes, or until internal temperature reaches 165°F and chicken is cooked through. 6 Serve chicken topped with remaining green onions and some chopped cilantro if desired.

About

I save this chicken recipe for weeknights because it requires no marinating and leaves me with only a couple dishes to wash at the end of the night.  No marinating means that it can be a “game time” decision to make this recipe when you get home from work.  Also, I usually have the ingredients in my fridge/freezer/pantry.  I typically serve the chicken with a baked sweet potato and a salad or some roasted broccoli.