Asian Peanut Crusted Chicken

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Total Time
20 mins
25 mins

I found this recipe on another site (Mommy, What's For Dinner.) I pair this with the Spicy Thai Pasta and it makes for a great dinner and conveniently they both have similar ingredients! I am a vegetarian so cooking meat is not first nature to me. Every time I make this chicken dish it turns out juicy and amazing according to my carnivore family and friends. If I can do know you can :) Tips and Tricks You can use dried ginger in pinch and you can also substitute another type of vinegar if you don't have rice vinegar.

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  1. In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
  2. In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
  3. Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.