Heat oven to 400 degrees. Spray a shallow baking pan with cooking
spray. Place the chicken thighs in the pan; pour over them 1/2 cup
of teriyaki sauce and 2 cloves minced garlic. Turn the thighs to coat
them all over. Bake for 30 minutes. (If the chicken is partially frozen,
it will take a little longer.) Meanwhile, combine remaining teriyaki
sauce, garlic, peanut butter, cider vinegar and sugar in a small bowl;
stir until smooth. Any juice in the pan with the chicken should be
combined with the peanut sauce. Divide cooked chicken among plates
and drizzle with peanut sauce. Serve with rice and snow peas. Serves
4 with leftovers. Flavorful additions to the sauce: Spicy red peppers
and fresh cilantro add lots of flavor. Add hot red pepper flakes or
sauce to the other ingredients before mixing. Chop fresh cilantro
and add after sauce is blended.
