3 lbs Chicken (I like to use a mix of boneless/skinless thighs and breasts - with the breasts cut in half to be the same size as the thighs)
1/2 cup Crunchy Peanut Butter
2 Tbsp Soy Sauce
2 Tbsp Coconut Oil (melted)
1 tsp Chili Pepper flakes
2 Tbsp Garlic (3-4 cloves crushed)
3/4 Inch Ginger (minced)
1/2 lb Sugar Snap Peas (trimmed)
1 Bunch Asparagus (ends snapped and spears halved)
1/2 lb Green Beans (trimmed and halved)
2 Carrots (cut into match stick pieces)
1/2 Red Pepper (julienned)
1 Bunch Green Onions (white parts, saving the green parts to be added latter)
2 Tbsp Olive Oil
1 Lime (cut into wedges)
1/4 Cup Dry Roasted Peanuts
1 Tbsp White Sesame Seeds
- Pre-heat oven to 400°
- Combine the peanut butter, soy sauce, coconut oil, chili flakes, garlic and ginger in a small bowl and mix to combined.
- Place the mixture in the bottom of a baking pan, then place the chicken pieces into the pan and ‘slather’ to coat the chicken on both sides. (the mixture is a thick paste like quality).
- Bake the chicken for 15 minutes.
- Remove from oven and turn the chicken oven.
- In a medium bowl combine all the vegetables with the olive oil and mix to coat.
- Using ‘artistic license’ place the vegetables around and on top of the chicken.
- Add the lime wedges to the top.
- Bake again for another 10 minutes (check to ensure chicken is cooked through)
- With 3-4 minutes left to cook add the green onion tops (chopped) and the sesame seeds.
- Serve with rice noodles or rice.