Thailändsk kyckling satay
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Thailändsk kyckling satay

Denna thailändska kyckling satay med jordnötssås görs hemma med saftig kycklingbröst som kokas i en krämig jordnötssås med vitlök, ingefära, sojasås, lime och en liten hetta för en enkel vardagsmiddag

⏱️75 min
🍽️4 portioner
3.5(27)
🇺🇸 Amerikansk🍲 Middag🇮🇩 Indonesisk

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Gather and prepare all ingredients. Spray an 8x10 casserole dish and set it aside.
  2. 2
    Add the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil to a medium bowl. Whisk together.
  3. 3
    Add the peanut butter and hot water, then whisk again until smooth. Roughly chop the cilantro. Save a handful of the cilantro to top the dish after baking, and stir the rest into the peanut sauce.
  4. 4
    Set aside ½ cup of the peanut sauce, then add the rest to a gallon zip-top bag with the chicken. Press out the air, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.
  5. 5
    When you’re ready to cook the chicken, preheat the oven to 375°F. Place the chicken pieces and all the marinade from the bag in a casserole dish into a single layer.
  6. 6
    Bake the chicken in the preheated oven for 15 minutes. Then use a brush to add the reserved peanut sauce to the top of the chicken. Cook for an additional 15 minutes. Make sure the internal temperature of the chicken reaches 165°F.
  7. 7
    Fold the chicken pieces and sauce in the bottom of the dish until combined. Top the baked chicken with the reserved cilantro and serve.