Ingredients
The following ingredients have 5 Servings
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tsp EACH ground ginger, garlic pwder
- 1/2 tsp EACH onion pwdr, paprika, ground cumin, salt
- 1/4 teaspoon pepper
- 1/3 cup low sodium soy sauce
- 1/2 cup orange juice
- 1/2 cup orange marmalade
- 2 tablespoons ketchup
- 1/3 cup crunchy peanut butter ((may sub. smooth))
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 3-4 tablespoons brown sugar (depending on desired sweetness**)
- 1 teaspoon Sriracha/Asian hot chili sauce, more (or less to taste)
- 1 1/2 tablespoons cornstarch
- Chopped roasted peanuts
- green onions
- orange zest
Instruction
- In a medium bowl, whisk together sauce ingredients. Set aside
- Preheat oven to 400F degrees.
- Mix Rub Ingredients together in a small bowl and rub all over chicken.
- Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate.
- Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness.
- Garnish with desired toppings and serve over rice.
