INGREDIENTS
8
chicken thighs (boneless and skinless)
1 tsp
grated ginger
1 1/2 cups
water
1 tbsp
sesame oil
1 tbsp
fish sauce
1 tsp
Sriracha sauce
3 tbsp
peanut butter
1/2 tsp
chili pepper flakes
1/2 cup
coconut milk
3 tbsp
tomato paste
salt and pepper