Tuesday, September 14, 2010

Thai Baked Peanut Chicken

This recipe was found the other day while searching through a November 2009 issue of a Women's Day Magazine. (My Grandmother always gives me her magazines when she's finished with them and I am not afraid to admit that I happen to buy alot of them myself as well. I sort of have a magazine addiction, especially if they feature recipes.) It was on an advertisment page for A Taste of Thai food products. I always seem to be drawn to those recipes, you know the ones printed on a ad page in a magazine, perhaps because I know that most of them are quick recipes to make.

Anyway, recently a friend of Baby Cakes took him to a thia resturant during thier lunch break, so he took me a few days later, and I took my co-worker and so on and so on. Who knew that I would LOVE thia food that much. Love it! To me it's like indian meets chinese, more so on the indian side. Curried foods and a sweet creamy thia tea drink? I am so in heaven. So when I saw this recipe I knew I had to check it out. Boy am I glad I did. It has a subtle sweetness and a bit of a spicy bite at the end. I think it was perfect!

Baby Cakes gives it a thumb up, I actually liked this one more than he did. His exact words? "I like this because it's easy on you to make." Awww, how sweet. Don't tell him yet but he gets to clean the kitchen. Wink.

If you like peanut butter, if you like chicken, if you like fast meals then make this dish!

Thai Baked Peanut Chicken
recipe from an A Taste of Thai ad

2-3 lbs boneless, skinless chicken breast
1 can (13.5 oz) A Taste of Thai Coconut Milk
1 packet (3.5 oz) A Taste of Thai Peanut Sauce Mix

Preheat oven to 350 degrees.

Add peanut sauce mix (both inner packets) and coconut milk to a baking dish. Whisk until smooth. Add chicken, dredging both side of chicken in peanut sauce.

Bake uncovered for 25-30 minutes or until done.

Spoon extra sauce over rice, potatoes or pasta.

Like I said, I love this recipe. I really can't say enough about how wonderful it was. I chose to serve it over brown rice and it was just perfect. Yum yum.


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