This Sheet Pan Thai Peanut Chicken with onions and peppers is quick, easy, delicious and can be ready in 35 minutes or less! With an Asian peanut sauce that doubles as a marinade and a dipping sauce for serving, this flavorful tray bake dinner is guaranteed to be a weeknight dinner winner!
Hi-ya, friends!
Can we talk about sheet pan meals for a fraction of a second?
I feel the need to shout out my love of them from the rooftops.
They are just so quick, easy and a great way to have a dinner on the table in flash.
Seriously, they should have their own hashtag… like, #SavingDinnerOneSheetPanAtATime.
One pan meals are definitely a weeknight staple in our house, and while half the population will stop using their oven during the summer, I will STILL be rockin’ those sheet pan dinners on the regular, like it’s my job. (<- Well, it kind of is my job, both as a food blogger and a doting wife. But, tiny details aside, I think you get the point.)
Today I’m sharing a delicious chicken tray bake dinner for you to add to your arsenal of quick and easy meals. And, I pinkie-promise it doesn’t disappoint!
Sheet Pan Thai Peanut Chicken with Onions & Peppers
Tender, bite sized pieces of white meat chicken coated in a silky, savory, subtly sweet, umami packed Thai peanut based marinade and roasted with tender crisp, sweet peppers and mild onions.
All that Asian flavored deliciousness gets served up with a creamy, smooth flavorful Thai peanut sauce perfect for dipping.
In case you are thinking, ugh, I have to dirty TWO bowls?! One for the marinade AND one for the sauce?! Don’t fret – the marinade DOUBLES as the sauce!
Hello one pan wonder + weeknight dinner winner!
What is a sheet pan dinner?
Sheet pan dinners are a fantastic way to get dinner on the table during the hectic work week!
A delicious sheet pan dinner is simply an ultrasimple dinner that is made on a single sheet pan and roasted in the oven.
When making a sheet pan dinner, make sure you are actually using a sheet pan! A sheet pan is made from stainless steel, or aluminum, and has a deep rim around the edge. You want to make sure you avoid using any flimsy, non-rimmed baking sheet.
Pro tip: If you use foil or parchment paper before you arrange your food on the sheet pan, it will make the clean up a breeze!
What goes with peanut chicken?
This tray bake Thai Peanut Chicken is already paired with bell peppers and onions, and can be served on its own as a lighter, healthier meal.
However, if you are looking for a more complete, substantial meal with a carbohydrate, this Sheet Pan Asian Peanut Chicken would be delicious served with jasmine rice, or any variety of Asian noodles! If you are looking to keep things healthy, cauliflower rice or broccoli rice are also excellent options!
This Thai peanut butter sauce chicken tastes best when garnished! Finishing the dish off with crunchy, chopped peanuts, nutty sesame seeds, fresh cilantro and sliced scallions really enhances the flavor profile of this dish!
Notes, Tips & Tricks for Sheet Pan Thai Peanut Chicken with Onions & Peppers recipe:
- You can prepare the Thai peanut sauce up to 3 days in advance. Store it in a container with a tight fitted lid in the refrigerator. When ready to use, microwave the sauce for 15-20 seconds to loosen it up if needed.
- Make sure you are using a large sheet pan for this meal. If you do not have one, use two sheet pans and rotate the pans from top to bottom, and front to back halfway through baking.
- When broiling the sheet pan dinner, make sure to watch over it carefully! Things can go from a lovely golden color to burnt very quickly.
- There will be excess liquid from the onions and peppers in the sheet pan when baking is complete. Don’t stress about it. Make sure you use a slotted spoon or slotted spatula to transfer the chicken and veggies to a bowl before tossing with the sesame oil and vinegar.
Whether you are new to sheet pan dinners, or an expert at rockin’ the dinner one pan wonder, this Sheet Pan Thai Peanut Chicken with Onions & Peppers NEEDS to grace your table! Trust me, your family, sanity, AND belly will thank you!
Until next time, friends, cheers – to sanity saving one pan dinner winners!
XOXO
Cheyanne
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How to make Sheet Pan Thai Peanut Chicken with Peppers & Onions👇
Sheet Pan Thai Peanut Chicken with Onions & Peppers
Ingredients
Chicken:
- 1 ½ Pound Boneless Skinless Chicken Breasts cut into ¾ - 1’’ cubes
- ¼ Cup Creamy Peanut Butter
- 2 TBS Reduced Sodium Soy Sauce
- ¼ Cup Coconut Milk stirred
- 3 small Cloves Garlic minced
- 1 TBS Ginger grated
- 2 TBS Rice Wine Vinegar divided
- 1 ½ TBS Honey
- ½ tsp Crushed Red Pepper Flakes
- Kosher Salt and Freshly Ground Pepper to taste
Veggies:
- 3 Bell Peppers seeded and chopped
- 1 Yellow Onion peeled and chopped
- 1 TBS Vegetable Oil
- 1 tsp Sesame Oil or more to taste
Optional Garnishes & Serving Options: Lime Wedges, Sesame Seeds, Chopped Peanuts, Sliced Green Onions, Cilantro, Jasmine Rice or Rice Noodles
Instructions
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with non-stick foil or parchment paper for easy clean up.
- Prepare the chicken: In a large bowl, mix peanut butter, soy sauce, coconut milk, garlic, ginger, 1 tablespoon of vinegar, honey and pepper flakes*. Set aside ¼ cup of the sauce for serving. Add chicken to the bowl and toss to coat. Either, cover the bowl with plastic wrap and allow to marinate in the fridge for up to 8 hours, or continue with recipe.
- For onions & peppers: Spread the peppers and onions out on the baking sheet and drizzle with vegetable oil. Season generously with salt and pepper and toss to combine. Roast in oven for 8-10 minutes (they will continue to roast in step 5).
- Remove sheet pan from oven and drain (or wipe) off any excess liquid that has accumulated. Move the peppers and onions so they are on one side of the pan. Add the chicken to the empty side of the pan, spreading it out into an even layer. Season generously with salt and pepper.
- Return pan to the oven and roast for 12-15 minutes, or until the chicken is ALMOST cooked through. Switch the oven to BROIL and broil about 3-5 minutes*, or until chicken is cook to an internal temperature of 165 degrees F.
- To Serve: Remove from the oven and use a slotted spoon to transfer the chicken and veggies to a serving bowl. Toss with sesame oil and remaining tablespoon of vinegar. Serve the chicken and veggies with reserved sauce and optional garnishes. Enjoy!
Notes
- You can prepare the peanut sauce up to 3 days in advance. Store it in a container with a tight fitted lid in the refrigerator. When ready to use, microwave the sauce for 15-20 seconds to loosen it up.
- Make sure you are using a large sheet pan for this meal. If you do not have one, use two sheet pans and rotate the pans from top to bottom, and front to back halfway through baking.
- When broiling the sheet pan dinner, make sure to watch over it carefully! Things can go from a lovely golden color to burnt very quickly.
- There will be excess liquid from the onions and peppers in the sheet pan when baking is complete. Don’t stress about it. Make sure you use a slotted spoon or slotted spatula to transfer the chicken and veggies to a bowl before tossing with the sesame oil and vinegar.
Nutrition
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I’ve struggled to find a peanut sauce recipe that I really like. This was fantastic, thank you!
I also diced a sweet potato, pre roasted and made that the base instead of rice. Thought it was good if not making the dish just a little too sweet.
Hi Kassandra,
I’m absolutely thrilled you enjoyed the recipe (especially the peanut sauce!)! Serving this chicken with roasted sweet potatoes sounds delicious – I’ll have to try that!! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
This was good! Thank you!
I replaced one of the bell peppers with snap peas. They turned out really well.
(Also replaced the soy sauce with coconut aminos, since I am wheat-free.)
The chicken cooked a few minutes faster than expected–I was glad I had an in-oven thermometer in there.
I am trying to get a sheet pan repertoire going. This will be on the list!
Hi Margaret,
I’m thrilled you enjoyed this sheet pan chicken! I love your addition of snap peas – I’ll have to do that next time I make this!
Thank you so much for coming back and letting me know how everything went over!
Cheers and happy holidays,
Cheyanne
Hi, Cheyanne! & I forgot to add: I’m sugar-free now. I left out the honey and it still tasted great. Thanks again!
Chicken and peanut butter make one of my favorite combos. However, I haven’t had it for quite a while so thank your for such a delicious reminder! Cheers to easy and scrumptious chicken recipes, our bellies, and and sanity! 🙂
Thai peanut flavors get me every time and so do sheet pan meals! This is right up my alley and I can’t wait to try it!!
I love any dinner that’s on the table, and this one looks fantastic! And who can resist peanut sauce? 🙂
Yummy! Real talk – I make sheet pan dinners at least 2 times a week, sometimes more. I’m always on the lookout for new flavor combinations so I’m grateful I found this recipe! Sheet pan dinners for the win!
I’m a huge fan of sheet pan dinners, too, so I’m adding this one to the dinner rotation asap! Love everything about it 🙂
I 100% support making that hashtag a thing! Sheet pan dinners are the bomb dot com! (Do people still say that? Did anyone ever say that?) I love pb in savory preparations so I’m ALL over this, Chey! Have a great weekend, my dear!
Totally my kinda sheet pan meal Chey!! So easy, so packed with flavor, and perfect for those busy nights!! So adding this to our weeknight menu! Casey will be home from college shortly, so I’ll need to up my dinner game! Thanks for helping!
Love that marinade sauce! I actually use it for my noodles too :-)) This looks so yummy!