Ingredients
|
1 package of boneless/skinless chicken thighs (4-5)
¼ cup hoisin sauce 2T plum sauce 2T shoyu Splash of sherry 1T honey 1 squeeze of hot sauce (Sriracha) A handful of fresh cilantro, chopped (optional) 3 cloves of garlic, finely chopped |
Peanut Sauce
¼ cup chunky peanut butter About ⅓ cup water 1T Hoisin sauce 2T Japanese vinegar One small squeeze of fish sauce (yes, the stinky one) |
What To Do
Mix all ingredients for chicken together and marinate chicken--ideally for an afternoon, but at least 30 minutes.
Ideally, it is best to grill, but if it's snowing, you can:
A) bake the chicken in the oven at 350°F and baste with the marinade
OR
B) toss the marinated chicken into a sauté pan and cook it ala teriyaki chicken.
While the chicken is cooking, dump all the peanut sauce ingredients in a small pan. Mix together and heat til just boiling.
The sauce will tend to be thick so add as much or as little water as you like until you are happy with the texture of the sauce.
Dip chicken in sauce and eat!
Ideally, it is best to grill, but if it's snowing, you can:
A) bake the chicken in the oven at 350°F and baste with the marinade
OR
B) toss the marinated chicken into a sauté pan and cook it ala teriyaki chicken.
While the chicken is cooking, dump all the peanut sauce ingredients in a small pan. Mix together and heat til just boiling.
The sauce will tend to be thick so add as much or as little water as you like until you are happy with the texture of the sauce.
Dip chicken in sauce and eat!
