207kcal
5g
3g
1g
3g
17g
7g
485mg
- 500g / 17.6oz skinless, boneless Chicken thighs
- 2 tbsp smooth Peanut butter
- 1 tsp Garlic granules
- 1 finely grated Garlic clove
- 2.5cm / 1in peeled and finely grated Ginger
- 2 tbsp low-salt Soy sauce
- 1 finely grated zest and juice Lime
- 2 tbsp optional Honey or maple syrup
- 1 tsp Sesame oil
- 0.5 tsp Mild curry powder
- 4 tbsp Boiling water
- to taste freshly ground Black pepper
1. Preheat oven to 200°C (220°C fan) / 425°F / Gas
7.
2. Cut 500g / 17.6oz skinless, boneless Chicken thighs into 2cm / 3/4in wide strips.
3. Mix 2 tbsp smooth Peanut butter, 1 tsp Garlic granules, 1 finely grated Garlic clove, 2.5cm / 1in peeled and finely grated Ginger, 2 tbsp low-salt Soy sauce, zest and juice of 1 finely grated Lime, 2 tbsp optional Honey or maple syrup, 1 tsp Sesame oil, 0.5 tsp mild Curry powder, 4 tbsp Boiling water and freshly ground Black pepper to taste.
4. Pour two-thirds of sauce over Chicken, reserving one-third for dipping.
5. Toss Chicken in sauce, lay on lined baking tray ensuring no pieces touch.
6. Bake for 15-20 mins until golden.
7. Serve with cooked rice, cucumber sticks, and remaining sauce.
18% of RDI
35% of RDI
3% of RDI
0% of RDI
0% of RDI
35% of RDI
11% of RDI
It is recommended to serve peanuts to babies from 6 months. Delaying introduction of allergenic foods may increase allergy risk. For babies under 1, halve chicken pieces lengthways.
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