HAPPY NEW YEAR TO EVERYONE!
My in life, real friend Angela has this fantastic recipe for Thai Chicken (or as she calls it, Thai Thighs) that mixes up a whole mess of flavorful items that is poured over chicken and baked. Simple, easy….and fabulous. Like Angela. See?? Here she is…..
from Angela’s Kitchen
3 1/2 lbs chicken thighs
6 cloves garlic, minced
5 tablespoons GFCF hoisin sauce (such as Dynasty)
4 1/2 tablespoons peanut butter
1 1/2 tablespoons fresh ginger, finely grated
1 1/2 tablespoons GFCF soy sauce
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons lemon juice
1 teaspoon GFCF hot pepper sauce
3 tablespoons fresh cilantro, chopped
1/2 cup green onions, sliced thinly
In a bowl combine garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce. Remove skin and fat from thighs. Rinse. Arrange chicken thighs in a 9×13 baking dish. Spoon sauce over the chicken, coating all sides of the chicken with the sauce. Bake at 375F degrees for 45-50 minutes or until cooked through.
RECIPE NOTES: Of course, if you don’t have a gluten intolerance, or celiac disease, than use any old sauces you have on hand. We enjoy subbing in lime juice for the lemon in the recipe; I don’t know….it just adds ZING! We use chili garlic sauce for the hot pepper sauce since we keep it on hand, and then we cut the garlic back. I have also used commercially prepared peanut sauce in place of the peanut butter with excellent results. Don’t skip on using fresh ginger!