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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