Peanut butter chicken
Lively Time: 15 minutes | Total Time: one hour 15 minutes | Serves four | Gluten Free
- cup significantly less sodium tamari or soy sauce
- cup unseasoned rice vinegar
- six tablespoons smooth peanut butter
- 2 tablespoons toasted sesame oil
- 1 tablespoon dark brown sugar
- two tablespoons finely grated fresh ginger
- 5 to 6 teaspoons chili-garlic sauce
- 4-pound chicken, lower up into 10 pieces (breasts halved)
- teaspoon kosher salt
- head green cabbage
- three scallions
- one tiny bunch fresh cilantro
In a modest bowl, whisk with each other the soy sauce, vinegar, peanut butter, sesame oil, brown sugar, ginger, and garlic paste until creamy. Reserve cup of the sauce and set aside for serving.
Place the chicken into a huge glass bowl or baking dish. Sprinkle with salt. Pour the remaining peanut sauce in excess of the chicken and stir to coat nicely. Allow marinate for at least 20 minutes or up to an hour.
Heat the oven (with the oven rack in the middle) to 425°F
Put the chicken (skin side up) in a single layer in a pan huge roasting pan. Roast for 35 to 40 minutes, till cooked by means of.
While the chicken roasts, shred the cabbage and thinly slice the scallions.
Make a bed of cabbage on a big serving plate and organize the chicken more than the leading. Sprinkle with the scallions. Tear small sprigs of cilantro and scatter in excess of the chicken. Serve with the reserved sauce.