Ingredients
- 6 Boneless skinless chicken thighs (breasts can be used but cooking time may be adjusted)
- 3 Tablespoons olive oil, divided
- 1 Cup diced onion
- 1 Tablespoon minced garlic
- 2 Cups chicken broth or stock
- 2 Tablespoons peanut butter
- < or = 2 Tablespoons chili sauce or Sriracha (depending on your spice tolerance)
- Salt & pepper
Directions
Season both sides of chicken thighs with salt & pepper. Heat skillet large enough to fit all the chicken thighs to medium high heat. Add 2 tablespoons of olive oil. Once olive oil is shimmering, add chicken thighs. Sear on both sides until golden, about 3-4 minutes per side. Remove chicken from pan and set aside. Lower heat to medium. Add remaining 1 tablespoon of olive oil to pan. Add onions and cook for 2-3 minutes or until just beginning to turn golden, add garlic to the pan, mix well and cook for an additional 2-3 minutes. Add chicken broth to pan; scrape the bottom of the pan to deglaze. Add chili sauce and peanut butter, whisking to combine well. Bring mixture to a boil then return chicken to the pan. Lower heat to simmer, cover and cook until the internal temperature of chicken reaches 165 degrees, 10-15 minutes. Remove chicken from pan, increase heat to medium high and cook until sauce is thickened enough to coat a spoon. Return chicken to pan and spoon sauce to coat the chicken.
Serve with quinoa or rice.
Serves 6
If using a carton of chicken broth or stock, use remaining chicken broth with water when you make your quinoa or rice.
