Do you LOVE PEANUTBUTTER? DO YOU LOVE CHICKEN? Like thai peanut chicken but think its too hard to make yourself??? Think again! Try my fat burning, protein filled, easy as pie recipe 🙂
MACRO BREAKDOWN (for 4 oz of chicken with peanut bake and sauce)
Fat: 13.7 g
Total Calories: 309
*to get total Calories in all of the chicken multiply 309*7 (there is 28 oz of chicken in my pack)
1.6 oz Water
1.6 oz Rice vinegar
1/4 cup Agave
1 teaspoon sriracha
2 garlic cloves minced
3 tbs all natural creamy peanut butter (I used trader joes)
1/2 tbsp cold water
1/2 tbsp cornstarch
For the Chicken:
-A taste of thai spicy thai peanut bake (inside there will be two silver packs, use both)
-Boneless chicken fillets (around 28oz total)
-Sauce created below
-Combine 1.6 oz water, rice vinegar and the agave in a sauce pan on medium heat. Once at a light boil add the 1 tsp sriracha sauce.
-Combine the 1/2 tbsp cold water and corn starch and whisk it together with a fork add it to the sauce and watch it thicken, stirring occasionally.
-Add the garlic and let the sauce thicken and cook for 2 minutes, watching it closely so it doesnt burn.
-Add the peanut butter and remove from heat.
-Let the sauce cool for 5 minutes at least
Directions for Chicken:
-Preheat oven at 350 degrees Fahrenheit
-Grease a glass baking dish with pam
-Take both packets of peanut bake and empty them in the glass dish with pam
-Take Chicken out of pack
-Once the sauce you made is cooled dip each fillet of chicken into the sauce coating it completely then coat it in the peanut bake, it will stick to the chicken
-Make sure to evenly distribute the sauce and peanut bake among your chicken
-Cook in the glass dish for around 30 minutes
-Make sure you check the internal temperature of the largest thickest chicken at this time checking to see if the breast is at 165 degrees Fahrenheit or warmer.
-Let chicken cool for 10 minutes before eating
-Enjoy with veggies and rice (optional)
Enjoy!! Stay Shredded 😉