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)
- 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.
- 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.
- While the chicken cooks, steam the bok choy in a vegetable steamer for 5 minutes.
- Serve chicken and bok choy with a side of brown rice or cauliflower rice. Drizzle with peanut sauce.