Sheet Pan Thai Peanut Chicken with Onions & Peppers
This Sheet Pan Thai Peanut Chicken with onions and peppers is quick, easy and delicious! 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!
Servings: 6
Calories: 251kcal
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
Calories: 251kcal | Carbohydrates: 11g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 343mg | Potassium: 635mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 78.9mg | Calcium: 17mg | Iron: 1.1mg