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Serves 4
Ingredients
- ⅔ cup smooth natural peanut butter
- ⅔ cup peach or apricot jam
- ⅓ cup lime juice (from about 2 limes)
- 2 Tbsp fish sauce
- 1 garlic clove, grated
- 2 Tbsp rice vinegar
- 2 tsp chile flakes (I used gochugaru, but use whatever you have)
- 2 tsp kosher salt
- 1 lb boneless, skinless chicken thighs
- Cilantro leaves for serving
- Lime wedges for serving
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Serves 12
Ingredients
- Nonstick spray for greasing the pan
- 3/4 cup (107 grams) all-purpose flour
- 3/4 tsp (2.3 grams) baking powder
- 1/2 tsp (1.5 grams) coarse salt
- 1/2 cup (128 grams) smooth peanut butter such as Skippy or Jif
- 4 Tbsp (1/2 stick) (57 grams) unsalted butter, softened
- 3/4 cup (159 grams) firmly packed light brown sugar
- 1 whole, plus 1 yolk large eggs
- 1/3 cup (83 milliliters) whole milk
- 1 tsp (5 milliliters) pure vanilla extract
- 1/3 cup (107 grams) strawberry jam
- 1 pound (454 grams) strawberries, the largest ones cut into halves or quarters
Storage Tip
- This cake stores well enough in the refrigerator, but you’re not going to have to worry about that for long.
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