Friday, April 5, 2013

Easy Baked Chicken with Peanut Sauce

I have a super versatile recipe for you today! This would be great as an appetizer, or as an entree as we enjoyed it. John's brother JB came over so I could help him work on his resume, and I made this new-to-me recipe for us to enjoy with some quinoa fried rice. It was a great combination, and something we'll definitely make again. The sauce is a snap to whip together, and I'm thinking of trying it with some other main dishes. I'll keep you posted!

Baked Chicken with Peanut Sauce
Recipe adapted from "Chicken Skewers with Peanut Sauce" via People magazine
Serves 2-3, depending on portions

*2 boneless, skinless chicken breasts
*1 cup light coconut milk
*1/2 cup peanut butter (crunchy; or creamy and add chopped peanuts)
*1 tsp. brown sugar
*2 tbsp soy sauce
*2 drops sriracha sauce (or other hot sauce)
*1 clove garlic, minced
*1/2 cup water
*salt and pepper, to taste


*Sprinkle chicken breasts with salt and pepper. Place in a bag with coconut milk, and place in the refrigerator for 20 to 30 minutes. Preheat oven to 375 degrees.  

*Spray a pan with nonstick or olive oil spray. Place chicken breasts on the pan, and bake for 20 minutes, or until cooked through.

*When chicken is almost done (about 5 minutes remaining), combine peanut butter, brown sugar, soy sauce, sriracha sauce and garlic in a small saucepan over low heat. Slowly whisk in water, until combined. Heat on low until warmed.

*Slice cooked chicken into 1-inch slices and serve alongside peanut sauce. Enjoy!

close up

with our side of choice! not much green but actually really healthy!



  1. Yummmy! Do you think adding some coconut milk in the peanut butter sauce would be good??

    1. I actually tried the sauce with coconut milk and rice vinegar first, and it was not very good. I'm not sure if the rice vinegar or the coconut milk was the culprit. If you try it with coconut milk let me know what you think! (But avoid rice vinegar, haha!)


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