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Thai Peanut Chicken Bake

This sauce can be used in many ways. You can use it in a stir-fry, a marinade or a sauce to spread on top like I did for this recipe. This recipe uses chicken thighs with bone in for a more juicy chicken, but you can also do chicken breasts for a leaner source of protein. The sauce also freezes well so you can make a big batch and when you want to make chicken again it’s already prepared conveniently for you.


Serve over brown rice, rice noodles, quinoa or what every you'd like, but make sure you get a serving or two of vegetables with it as well! 

Serves 4/5


  • 6 Bone-in chicken thighs

    • or boneless chicken thighs​

    • or 4/5 small chicken breasts 

  • ¼ cup Peanut butter

  • 3 Garlic cloves

  • 2 tbsp. Honey

  • 2 tbsp. Rice vinegar

    • or cider vinegar ​

  • 2 tsp. Peanut oil

    • or sesame oil

    • or olive oil

  • ¼ cup Low sodium soy sauce

  • ¼ tsp. Hot sauce (optional amount)



  1. Preheat oven to 375F.

  2. Blend all ingredients except the chicken thighs until smooth.

  3. Place chicken thighs in an oil sprayed baking dish.

  4. Pour sauce on top.

  5. Bake covered for 35 min or until internal temperature reaches 74C/165F

  6. Enjoy! :)

Adapted from: Yummy Mummy Club

Prepared by: Christine Gemmell

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