Busy night ahead? This easy baked peanut chicken rivals any takeout joint and is the perfect dish to make when you’re short on time.
I baked organic chicken breasts in a super-flavorful, spicy, Thai-inspired sauce made with peanut butter, rice vinegar, honey, garlic and ginger. I love adding a bit of heat to my sauce by adding sweet chili sauce or crushed red pepper. If you aren’t one for spice, just omit those ingredients.
This dish is lovely served alongside brown rice and steamed vegetables.
Baked spicy peanut chicken recipe
Prep time: 15 minutes | Bake time: 25-30 minutes | Total time: 40-45 minutes
For the chicken
- 4 organic, boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons cornstarch
- Salt and pepper, to taste
For the sauce
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup sweet rice wine vinegar
- 1/2 cup peanut butter (I used creamy)
- 2 tablespoons toasted sesame oil
- 4 tablespoons sweet chili sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 large lime, juiced
- 3 tablespoons honey
- 1/2 tablespoon garlic powder
- 1 teaspoon fresh grated ginger
- Fresh cilantro, for garnish
- Steamed brown rice and vegetables, for serving
- Heat the oven to 375 degrees F, and line a baking dish with parchment paper or foil.
- To a large zip-top bag, add the chicken, cornstarch, salt and pepper. Shake the bag to coat all the chicken pieces in the mixture.
- In a bowl, combine the ingredients for the peanut sauce, and mix well.
- Spread the chicken out in a single layer in the baking dish. Pour the peanut sauce on top of the chicken, and toss gently to evenly coat the chicken pieces.
- Bake uncovered for 25 to 30 minutes or until the chicken is cooked and the juices run clear.
- Remove from the oven, and serve on top of steamed broccoli and brown rice.
- Garnish with fresh cilantro. Best served warm.