Buffalo Chicken Thighs
If you have around 50 minutes to spend in the kitchen, Buffalo Chicken Thighs might be an outstanding
Baked Chicken Thighs with Satay Sauce and Tomato Salad
Details
- Serving Size: 3
- Dairy-Free: True
- Weight Watchers: 15 Points
Cuisine
- side dish
Ingredients
- 4-5 pieces chicken thighs
- Salt and pepper to taste
- 1 tbsp cayenne pepper
- ¼ cup light soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsp peanut butter
- 1 tbsp sesame oil
- Satay sauce
- ¼ cup shelled walnuts
- 1 tsp minced ginger
- 1 tbsp minced garlic
- ¾ cup water
- 2 tbsp smooth peanut butter
- 4 tbsp honey
- Tomato salad
- 2 medium tomatoes, diced
- ½ tbsp of chopped celery leaves
- 1 ½ tbsp mirin
- 1 tbsp olive oil
Instructions
While the chicken is baking, make the satay sauce
Grind the walnuts and the ginger until finely ground but not powdery.
Heat the sesame oil in a medium sized pan on high.
Add the garlic and allow it to toast.
Add the ground walnuts and toast it for a few seconds.
Add the soy sauce and the water.
Add the peanut butter, honey and vinegar and stir until slightly reduced.
Adjust the taste to your preference, adding more of a component if desired.
When done, remove from heat and place the sauce in a serving bowl.
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