Peanut Sauced Chicken Thighs and Green Beans (for Two)

 

Hi everyone!  Today I am sharing a delicious recipe for Easy Chicken Thighs in Peanut Sauce with Green Beans.  This is an all in one dish which bakes on one baking sheet.

I adapted the recipe from one found in the cookery book, The Ultimate One Pan Oven Cookbook, by Julia Konovalova from the blog Imagelicious.  That's a great little book containing recipes for complete meals using just a sheet pan, Dutch oven, roasting pan, etc.

 

 

I have only had it for a few days, but I have already been inspired by it.  This was one of the first recipes in the book which caught my eye. I adapted it a tiny bit by downsizing it and switching things out a tiny bit.

The chicken is perfectly cooked and deliciously coated in a lush peanut sauce which borrows somewhat from Thai flavors.  The green beans end up  crispy tender.  All you need to do is to cook some rice on the side.

 

As you can see the chicken and beans cook together on a baking sheet and you can be cooking your rice at the same time,  (I cook mine in a microwave rice cooker from Pampered Chef), and you can have your whole meal ready to eat in half an hour, no more, no less.

I simply adore the flavors of Peanut Sauce. It is one of my favorite things to eat.  This one is a tad bit spicy, but you can adjust it as you need to.

 

WHAT YOU NEED TO COOK PEANUT SAUCED CHICKEN THIGHS AND GREEN BEANS

Basically you should have everything in your store cupboard and larder. You may need to bring in the fresh ingredients. 

• light olive oil (This is the one that is lighter in colour not extra virgin)
• smooth peanut butter (I used Kraft smooth)
• fresh lemon juice
• orange juice
• liquid honey
• soy sauce (I used Kikkoman)
• Sriracha sauce (You can adjust as per taste. I did use the full amount)
• boneless, skinless chicken thighs (trim off any fat that is obvious)
• fresh whole green beans (trim off the stem end)
• salt and black pepper to taste

 

I have always favored Kikkoman soy sauce. Even in the UK.  Its not the #1 soy sauce in North America for nothing. Its brewed, aged and has a delicious umami taste.

I also find it to be less salty than other brands. I have not been paid to say any of this. I just like to share what I like and what works well for me.

 

My favorite peanut butter is Skippy, but I have been unable to find that here where I live, oddly enough.  I make do with the next best thing, which is Kraft.

Do you remember getting peanut butter when you were a child with a peanut in top of the jar?  I am not sure what brand that was. We children used to fight over the peanut, lol. I think actually it was called Squirrel Peanut Butter.

HOW TO MAKE PEANUT SAUCED CHICKEN THIGHS AND GREEN BEANS

I love LOVE recipes like this.  Beautiful flavors and no fuss no muss.  With everything cooking on the one pan there is not much to clean up, especially if you line your pan with aluminum foil! 

Probably the hardest part of this whole recipe is getting all of the sauce ingredients to whisk together smooth.  I use a small wire whisk.  

 

It looks just like this. I have four of them and I use them all the time. They do a fabulous job and I would never be without them now!  Two of mine are silicone coated which means they don't scratch non-stick pans.

If you can get your hands on these, I highly recommend. I brought mine over with me from the UK.  What can I say?  I like what I like!

 

I warmed my peanut butter in the microwave which helped a lot. It may look for a time like the mixture for the sauce is never going to smooth out, but trust me it will.

Just persevere and keep whisking. It will look lumpy and then all of a sudden as if by magic, it comes together and is smooth and lush.

You need to coat your chicken on both sides with this and then place the chicken in the middle of your foil lined baking tray.  I put the chicken onto the tray, bottom side up and flattened out, spread it with half of the sauce, then flipped it over and spread the top with the other half of the sauce.

The green beans get tossed together with a bit of oil, salt and pepper.  If I make them again I will cut the amount of oil in half yet again.  Just saying.  These get put onto the baking tray with the chicken.

 

The whole lot then gets baked in a hot oven (425*F/220*C) for half an hour to perfection.  The chicken stays nice and moist and is finger-licking coated, the beans are crispy tender. The whole thing is very yummilicious! 

If you are a fan of peanut flavours you may also like these recipes:

Grilled Peanut Chicken - the chicken is marinated in a lush peanut sauce prior to grilling.

Peanut Sauced Easy Thai Noodles - Noodles and crisp vegetables in a tasty Thai peanut sauce.

Sweet and Sour Peanut Sauce - the perfect sauce for dipping things into.  Delicious!!

Peanut Sauced Sesame Chicken - a beautifully flavored chicken stir fry.

 

This tasty all in one dish was very much enjoyed by myself and I am going to enjoy the leftovers as well. 

I think I will turn them into a pea-nutty fried rice by using up some of my leftover cooked rice, and chopping up the beans and chicken. I will also add a few other vegetables.

Sounds delicious to me!  

This dish today made for a really lovely supper. No fuss. No muss. Quick and easy to do. Little to clean up. Delicious flavors. I highly recommend!

Peanut Sauced Chicken Thighs and Green Beans (for Two)

Yield: 2

Author: Marie Rayner

Prep time: 7 MinCook time: 30 MinTotal time: 37 Min

Delicious, sticky, moist, tender and filled with flavor. Just a tad bit on the spicy side but you can adjust as needed.

Ingredients

• 1 TBS light olive oil, divided
• 2 TBS smooth peanut butter
• 1 TBS liquid honey
• 1 TBS lemon juice
• 2 TBS orange juice
• 1 TBS soy sauce
• 1 TBS Sriracha sauce (or to taste)
• 4 boneless, skinless chicken thighs
• 1/2 pound (220g) fresh whole green beans, trimmed
• salt and black pepper to taste

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium baking tray (with a lip) with some aluminum foil and spray the foil. Set aside.
2. Gently warm the peanut butter in a bowl for about 20 to 30 seconds in the microwave. Whisk in the honey, lemon juice, orange juice, soy sauce, 1/2 TBS of the oil, and sriracha sauce until smooth.
3. Place the chicken thighs, flattened out, bottom side up, on the middle of the baking tray. Spread, drizzle half of the peanut sauce over top. Flip over to presentation side and spread, drizzle with the remaining half.
4. Toss the beans together with the remaining oil and season lightly with salt and black pepper. Divide and place on both ends of the baking tray.
5. Roast for 30 minutes, until the beans are crispy tender and the chicken is cooked through and glazed. (165*F/74*C) Divide onto two heated dinner plates and serve hot with some rice on the side, if desired.

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