Ingredients
2 tablespoons ground ginger2 tablespoons orange juice2 tablespoons honey2 tablespoons reduced-sodium soy sauce2 teaspoons curry powder2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes6 boneless skinless chicken thighs (about 1-1/2 pounds)PEANUT SAUCE:2 tablespoons chicken broth2 tablespoons orange juice1 tablespoon reduced-fat creamy peanut butter1/2 teaspoon ground ginger
Preparation
In a large shallow dish, combine the first 7 ingredients; add the chicken. Turn to coat; cover and refrigerate for up to 4 hours.
Drain chicken, discarding marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.
