How To Make Baked Peanut Chicken with Carrot & Cucumber Salad
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Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- 2 carrots, julienned
- 1 cucumber, sliced
- 1/4 cup chopped peanuts
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a bowl, mix together the peanut butter, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Set aside.
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Season the chicken breasts with salt and pepper, then place them in a baking dish.
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Pour the peanut sauce over the chicken, making sure each breast is coated.
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Bake for 20-25 minutes, or until the chicken is cooked through.
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While the chicken is baking, prepare the salad by combining the carrots and cucumber in a bowl.
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In a separate small bowl, mix together the remaining peanut sauce with a splash of water to thin it out.
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Pour the peanut sauce over the salad and toss until well coated.
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Serve the baked peanut chicken with the carrot and cucumber salad on the side.
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Garnish with chopped peanuts and fresh cilantro.
Nutrition
- Calories : 370kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 72mg
- Sodium : 744mg
- Total Carbohydrates : 18g
- Dietary Fiber : 3g
- Sugar : 10g
- Protein : 36g
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