- Meat and poultry
- Cuts of chicken
- Chicken thigh
Chicken thighs are marinated in a soy-garlic spicy marinade, then cooked in a rich peanut butter sauce.
174 people made this
- 225ml soy sauce
- 8 cloves garlic, minced
- 1 tablespoon minced fresh root ginger
- 2 tablespoons hot pepper sauce
- 1kg skinless chicken thighs
- 1 tablespoon sesame oil
- 1 tablespoon dark brown soft sugar
- 1 onion, sliced
- 120ml water
- 4 tablespoons crunchy peanut butter
- 2 tablespoons chopped spring onions or chives
MethodPrep:20min ›Cook:30min ›Extra time:1hr marinating › Ready in:1hr50min
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and add chicken thighs to the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least an hour.
- Heat the sesame oil in a pan over medium high heat. Add the dark brown soft sugar, stirring until dissolved. Add the onion and gently cook for 5 minutes. Add the chicken thighs and cook for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to the boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer to a serving dish, pour sauce over, and garnish with the spring onions.
Reviews & ratingsAverage global rating:(187)
Reviews in English (158)
This was a great recipe but found it a little rich so I added a tablespoon of fresh lime juice and it lifted the flavour and made it reeeeally good !-30 Jan 2015
This was pretty good but I think my soy sauce was too strong and dark and it overpowered the dish. I like the lime idea and next time I'll try a lighter soy. Quick and simple though so definitely one I'll try again.-17 Nov 2015
This recipe was fabulous! I also reduced the soy sauce to 1/3 cup and I cut the peanut butter down to 2 TBSP. I used 2 boneless skinless chicken breasts cut into small strips. I made it an entire meal by adding broccoli, sliced carrots and strips of green bell pepper, along with the onions already listed in the recipe. Will definitely make this again!-28 Oct 2003