On a busy weeknight there is just nothing better than making a dinner that is fast, simple, and delicious. My favorite way to do this involves a sophisticated method of putting a bunch of stuff in a baking dish and throwing in the oven. Voila! Dinner is served.
I know you love these kind of recipes, too, because one of the most popular recipes on here is for Baked Greek Chicken, which is just as easy as this Thai Peanut Chicken Bake!
This recipe requires a *teensy* bit of forethought on your part, because it tastes best if you’ve let the chicken marinate for about 8 hours before you pop it in the oven. So your best bet would be to throw all this stuff in a zipper-close bag, go to work, then come home and pop it in the oven. If the idea of adding an extra 15 minutes on to your morning sounds like torture, just do it before bed. An extra-long marinading sesh won’t hurt anything.
This recipe calls for Lemongrass, but if you can’t find it you could leave it out and squeeze a bit of fresh lime juice over the top as you serve it. When I can find lemongrass at the supermarket I buy lots of it and keep it in the freezer.
You could even prepare all of the ingredients in a freezer safe zipper-close bag, toss it in the freezer, then just let it thaw and marinate in the fridge overnight before you cook it the next day. Super easy!
Just serve this chicken with a bit of rice on the side and garnish with some cilantro leaves or chopped scallions.
Here’s the printable recipe!
The Wanderlust Kitchen
8 hrPrep Time
25 minCook Time
8 hr, 25 Total Time
- 1 c. unsweetened canned coconut milk
- 3 Tbsp. peanut butter
- 2 Tbsp. honey
- 2 Tbsp. sweet chili sauce (optional)
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. fish sauce
- 1/2 tsp. Black pepper
- 1 tsp. grated fresh ginger
- 2 tsp. Sriracha
- 3 large boneless, skinless chicken breasts, cut into thirds
- Half of one large onion, chopped
- 1 large bell pepper, chopped
- 3 stalks fresh lemongrass
- Green Onion or Cilantro for garnish
- Mix all of the sauce ingredients together in a medium bowl. Whisk to combine.
- Place the chicken pieces, onion, and bell pepper into a large zipper-close baggie.
- Remove the outermost layer from the lemongrass stalks. Use a meat tenderizer or other heavy object to whack the stalks a few times to bruise them and release their oils. Add the stalks to the zipper-close baggie. Pour in the prepared sauce. Marinate 8 hours or overnight.
- Preheat your oven to 400 degrees Fahrenheit. Transfer the contents of the zipper-close baggie to a 9" x 13" glass baking dish. Cover with foil.
- Bake, covered, for 20 minutes. Remove the foil and bake an additional 5 minutes or until the chicken is cooked through.
- Garnish with cilantro or green onion and serve with jasmine rice.