Peanut-Ginger Chicken With California Salsa Recipe

Name: Peanut-Ginger Chicken With California Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 skinless chicken thighs; ½ cup hot water; ½ cup creamy peanut butter; ¼ cup chili sauce; ¼ cup soy sauce; 2 tablespoons vegetable oil; 2 tablespoons vinegar; 4 cloves garlic, minced; 2 teaspoons grated gingerroot; ¼ teaspoon cayenne pepper; 1 cup chopped fresh fruit (peaches, plums, pears, apricots etc, whatever you like); 1 cup seeded chopped cucumber; 2 tablespoons thinly sliced green onions; 2 tablespoons snipped cilantro; 1 tablespoon sugar; 1 tablespoon vegetable oil; 1 tablespoon vinegar

Servings: persons

12 skinless chicken thighs
½ cup hot water
½ cup creamy peanut butter
¼ cup chili sauce
¼ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons vinegar
4 cloves garlic, minced
2 teaspoons grated gingerroot
¼ teaspoon cayenne pepper
1 cup chopped fresh fruit (peaches, plums, pears, apricots etc, whatever you like)
1 cup seeded chopped cucumber
2 tablespoons thinly sliced green onions
2 tablespoons snipped cilantro
1 tablespoon sugar
1 tablespoon vegetable oil
1 tablespoon vinegar

1
Rinse chicken and pat dry, place in deep bowl.
2
In small bowl, gradually stir hot water into peanut butter (the mixture will stiffen at first).
3
Stir in chill sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger, and cayenne.
4
Pour over chicken; turn to coat; marinate in the refrigerator for 12-24 hours.
5
Turn occasionally.
6
In med bowl, combine the chopped fruit, cucumber, green onion, cilantro, sugar, the 1 T oil and the 1 T vinegar.
7
Cover and chill for 1 hour.
8
Remove chicken from marinade; discard marinade.
9
Broil, 8 inches from the heat for 15 minutes, turning often.
10
Bake at 350* for another 25 minutes.
11
Place chicken on plate, spoon salsa over.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 skinless chicken thighs, ½ cup hot water, ½ cup creamy peanut butter, ¼ cup chili sauce, and more.

Yes, Peanut-Ginger Chicken With California Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peanut-Ginger Chicken With California Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions