4tbspbroth (I used beef bone broth, original recipe called for chicken broth)
2-4tbsporange juice
1tbspcreamy peanut butterI really, really abhor peanuts and used almond butter
1/2tspground ginger
Instructions
Place your chicken in a large ziploc bag, followed by the first seven ingredient. Seal bag and turn/mush (not hard) to coat; refrigerate for up to 4 hours.
Drain and discard marinade. In a large skillet, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.