Baked Thai Peanut Chicken

These inside out chocolate chip cookies combine an upscale and fudgy chocolate cookie base, super soft and brownie-like centers, chewy edges, and sweet chocolate chips.

Easy to throw together, this is often my base chocolate cookie recipe. They’re as loved as my chewy chocolate chip cookies and as unbeatably rich as my homemade brownies.

Baked Thai Peanut Chicken

This cookie dough is sticky, albeit you’ve chilled it. Expect to form a touch mess on your hands as you shape the cookie dough balls. Have a kitchen towel or towel nearby. I usually wipe my hands clean after every few cookie dough balls. Clean hands make rolling easier.

Though ultra soft-baked with chewy edges and fudge-like centers, these chocolate cookies aren’t anything new or groundbreaking. In fact, you would possibly actually recognize the bottom dough because it’s been my go-to chocolate cookie for years.

INGREDIENTS :

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce , low-sodium
• 2 tablespoons honey
• 5 chicken thighs , boneless skinless
• 1/2 can coconut milk , 7 ounces
• 1 tablespoon rice wine vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon sesame oil
• 3 cloves garlic , minced
• 1 tablespoon ginger , minced
• cilantro , for garnish

INSTRUCTIONS :

1. Preheat the oven to 375 degrees F.
2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
3. Place the chicken, smooth side down into your baking dish.
4. Pour the sauce over it.
5. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).

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