Sticky Thai Orange Peanut Chicken
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Sticky Thai Orange Peanut Chicken
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 8 Chicken Filletsuse small thigh fillets
- 1 Spring Onionthinly sliced
- 1 Orangesliced in quarters
- 1 1/2cups Long Grain White Rice
Thai Orange Peanut Sauce
- 150g Marmalade
- 75g Peanut Butteruse smooth
- 120ml Soy Sauce
- 3tbsp Brown Sugar
- 2tbsp Cornflour
- 1tsp Ground Chillioptional or more / less to your preference
- 2tbsp Tomato Sauce
- 1tsp Fish Sauce
- 1 Orange Zestzest from one orange
- 120ml Orange Juice
- 35g roasted peanutsroughly chopped
Chicken Spice Mixture
- 1tsp Ground Ginger
- 1tsp Garlic powder
- 1/2tsp Ground Paprika
- 1/2tsp Ground Cumin
- 1/2tsp Salt
- 1/2tsp Pepper
- 2tbsp Olive Oil
Instructions
- Preheat a fan forced oven to 180°C (350°F).
- Heat a saucepan and add all of the Thai Orange Peanut sauce ingredients – marmalade, peanut butter, soy sauce, brown sugar, cornflour, ground chilli, tomato sauce, fish sauce, orange zest, orange juice, roasted peanuts.
- Stir and mix together and simmer for a few minutes until a thick stick sauce forms the set aside.
- In a separate bowl combine all Chicken Spice Mixture ingredients and mix together.
- Add chicken thighs and coat well.
- Transfer chicken thighs to an oven proof frying pan (or baking dish) and cook for about 5 minutes, just until outside of chicken turns white.
- Remove from heat & cover with thai orange peanut sauce, spread the sauce evenly over the thighs.
- Squeeze juice from quartered orange over the chicken thighs and add quarters into baking dish with the chicken.
- Bake for 15 minutes or until chicken is cooked.
- Slice chicken and place on a bed of rice.
- Spoon orange sauce over the chicken and garnish with spring onion and orange wedge.