2 Tbsp. ground ginger
2 Tbsp. orange juice
2 Tbsp. honey
2 Tbsp. reduced-sodium soy sauce
2 tsp. curry powder
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
6 boneless, skinless chicken thighs
CREAMY PEANUT SAUCE:
2 Tbsp. chicken broth
2 Tbsp. orange juice
1 Tbsp. reduced-fat peanut butter
1/2 tsp. ground ginger
1. In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat. Refrigerate for up to 4 hours.
2. Drain and discard the marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to a 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.