This is yummy, especially if you like Thai food. I made it last night and Tom said it was better than the Thai restaurant!
Royal Thai Thighs
from Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik, adapted by Angela
8 lbs boneless skinless chicken thighs
8 green onions, chopped
1 8-oz bottle hoisin sauce
½ c peanut butter (Honey roasted is good.)
½ c water
¼ c soy sauce
¼ c sesame oil
¼ c lemon juice
8 t minced garlic
8 t minced ginger (Fresh is best!)
2 t crushed red pepper flakes
Mix green onions, hoisin sauce, peanut butter, water, soy sauce, sesame oil, and lemon juice in bowl. Divide chicken thighs into 4 gallon-size freezer bags. Divide sauce evenly between the 4 bags. Add 2 t each garlic and ginger to each bag. Finally, add ½ t red pepper flakes into each bag. Seal and freeze.
To cook, completely thaw in refrigerator. Preheat oven to 375 degrees F. Put chicken with sauce into sprayed baking dish and bake, uncovered, for 45 min or until chicken comes to internal temperature of 180 degrees F. Serve over Basmati rice.