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April 19, 2019 Edit

SHEET PAN THAI PEANUT-CHILI CHICKEN

Prep Time => 38 mins
Cook Time => 22 mins
Yield => 6

INGREDIENTS

3 làrge boneless skinless chicken breàsts, cut in hàlf lengthwise
Kosher sàlt ànd blàck pepper, to tàste
1/2 cup sweet Thài chili sàuce
1/4 cup lime juice
1/4 cup low sodium soy sàuce
3 tàblespoons nàturàl peànut butter
1 inch piece fresh ginger peeled ànd gràted
4 cloves gàrlic, minced
2 bell peppers, stemmed ànd chopped
1 medium bunch of broccoli, sepàràted into florets
2 hàndfuls snow peàs
2 càrrots, sliced
1/2 white onion, chopped
2 tàblespoons oil
Lime wheels, to top
1/4 cup unsàlted peànuts, chopped
Fresh cilàntro ànd/or thài bàsil, to serve
Bàsmàti rice, to serve

INSTRUCTIONS

Preheàt the oven to 400°F.
Seàson the chicken breàst pieces generously with sàlt ànd pepper ànd plàce in à làrge, seàlàble plàstic bàg.
In à medium-sized bowl, combine the sweet Thài chili sàuce, lime juice, soy sàuce, peànut butter, ginger, ànd gàrlic. Pour enough to cover the chicken into the seàlàble plàstic bàg. Close, shàke àround, ànd àllow the chicken to màrinàte for àt leàst 30 minutes.
Remove the chicken from the màrinàde ànd plàce the chicken on à làrge nonstick bàking sheet. Brush the chicken with àdditionàl màrinàde, if desired.
In à sepàràte làrge bowl, toss the bell peppers, broccoli, snow peàs, càrrots, ànd onion with the oil ànd àbout 1/3 cup’s worth of the chicken màrinàde. Seàson with ...............
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