In bowl of food processor or blender, place peanut butter, garlic, ginger root, honey, vinegar, sesame oil, soy sauce and cayenne pepper. Process until smooth. Place chicken thighs in baking pan and pour peanut pesto over. Bake in 375? for about 35 minutes or until fork can be inserted in chicken with ease. Remove to serving platter and sprinkle with peanuts and green onions.
Note: Skinless, boneless chcken thighs may be supstituted if desired.
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4|
|Calories from Fat: 115 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 68.4mg||21 %|
|Sodium 354mg||12 %|
|Potassium 525.4mg||14 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.7g|
|Protein 33g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 287
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