SHEET PAN THAI PEANUT-CHILI CHICKEN

Here is a beautiful, deeply flavored chicken recipe, ready for any night! Smoked paprika, sweet agave, tart lime, plus Serrano slices and cilantro! iF you’re curious the link to the recipe is in my profile! Happy Tuesday all!

Keeping it reallll easy this week as I still struggle to get back into the groove of the real world😂 thanks to my NEW sheet pan Kung pao chicken🙌🏻.

This recipe is no joke one of our new most favorite things and you are going to love how easy and tasty it is. Made with organic chicken, fresh veggies, a super clean Kung pao sauce , all in one pan that you slide into your oven and forget about til it’s done. Ready in 30 minutes, minimal prep, barely any clean up, and it’s gluten free, dairy free, soy free (yep!), and refined sugar free. Enjoy it by itself, or ovesome rice.
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Can’t go wrong with this one especially on a busy weeknight. Save it now and thank me later!

INGREDIENTS

• 3 tablespoons natural peanut butter
• 1 inch piece fresh ginger peeled and grated
• 4 cloves garlic, minced
• 2 bell peppers, stemmed and chopped
• 1 medium bunch of broccoli, separated into florets
• 2 handfuls snow peas
• 2 carrots, sliced
• 1/2 white onion, chopped
• 2 tablespoons oil
• Lime wheels, to top
• 1/4 cup unsalted peanuts, chopped
• Fresh cilantro and/or thai basil, to serve
• Basmati rice, to serve
• 3 large boneless skinless chicken breasts, cut in half lengthwise
• Kosher salt and black pepper, to taste
• 1/2 cup sweet Thai chili sauce
• 1/4 cup lime juice
• 1/4 cup low sodium soy sauce

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Season the chicken breast pieces generously with salt and pepper and place in a large, sealable plastic bag.
3. In a medium-sized bowl, combine the sweet Thai chili sauce, lime juice, soy sauce, peanut butter, ginger, and garlic. Pour enough to cover the chicken into the sealable plastic bag. Close, shake around, and allow the chicken to marinate for at least 30 minutes.
4. Remove the chicken from the marinade and place the chicken on a large nonstick baking sheet. Brush the chicken with additional marinade, if desired.
5. In a separate large bowl, toss the bell peppers, broccoli, snow peas, carrots, and onion with the oil and about 1/3 cup’s worth of the chicken marinade. Season with salt and pepper. Lay the vegetables around the chicken and top with lime wheels. Discard all of the remaining marinade that has touched raw chicken.
6. Bake for about 20 minutes, or until chicken is cooked through and the vegetables are tender.
7. Drizzle the chicken and vegetables with additional marinade, if desired, sprinkle the chicken with the crushed peanuts, and broil to further crisp the vegetables and toast the peanuts, about 2 minutes.
8. Top with cilantro and/or thai basil, and serve over basmati rice with additional sauce, if desired.

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