Dry Roasted Peanut Thai Chicken
I used to buy this flavor packet for "Peanut Thai Chicken" but then one day I thought: "Why am I spending more than $4 on something that is probably very easy to make!" - That's when I created this recipe - it is more fresh, tastier and much more spicy than the bought version. You can make this and place in an airtight container and then in your pantry for use later or make it fresh when needed - IT IS SO EASY!
1 cup dry roasted peanuts
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/8 teaspoon turmeric (ground)
1 teaspoon Indian Red Chili Pepper (ground) (this is NOT the same as the chili pepper that you would use for "Chili" - If you cannot find this kind of pepper then substitute a lesser amount of Cayenne pepper)
1/2 teaspoon salt
1/2 tablespoon sugar
4 to 6 large chicken breasts
Begin by "pulsing" the peanuts in a food processor - ONLY PULSE! (If you "pulse" you can stop when you reach the desired texture). Pulse until it is crumbly but not powdery (see pictures below). In a large bowl add in all of the spices, salt & sugar - stir until combined (see pictures below).
Pour the Peanut mixture onto a plate. Lightly rinse off all of your chicken breasts and then cover both sides of each breast with this peanut mixture (see picture below).
Place the peanut covered breasts in a sprayed/buttered Pyrex dish.
Bake in a preheated 375 degree oven for 30 to 40 minutes (or until completely done - check by cutting one breast in half - the middle of the breast should be white in color - no pink color!)
Serve immediately & ENJOY!
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