Broiled Chicken Thighs with Peanut Sauce and Bok Choy

Broiled Chicken Thighs with Peanut Sauce and Bok Choy

1-1/2 lbs boneless, skinless chicken thighs
1/4 cup peanut butter
1 tbsp unsweetened rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Sriracha
1 clove garlic, crushed
8 pieces baby bok choy, washed and cut into quarters.
Canola oil, salt and pepper
Brown rice or cauliflower rice for serving (optional)

Preparation

  1. Heat broiler on high. While broiler heats, mix together peanut butter, rice vinegar, soy sauce, sesame oil, Sriracha and crushed garlic. Add 1/4 cup hot water and stir to thin the sauce.
  2. Coat chicken lightly in canola oil and season with salt and pepper. Broil for 3 minutes on each side, then brush lightly with peanut sauce and broil for 2 minutes longer on each side.
  3. While the chicken cooks, steam the bok choy in a vegetable steamer for 5 minutes.
  4. Serve chicken and bok choy with a side of brown rice or cauliflower rice. Drizzle with peanut sauce.

Donna W

Donna W


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