I made a rainbow recipe. Just LOOK at all the pretty colors! It's pretty tasty too, if I do say so myself. And it's a sheet pan meal?? Done and done. Introducing sheet pan thai chicken dinner with a homemade peanut sauce.
Mkay so you know how much I hate leftovers? If you don't know...I hate leftovers. It's really rather unfortunate but I just get bored with eating food multiple times in a row. So you'll understand how delectable this recipe is when I say I ate it for 3 days straight 👊🏻.
How to Make Sheet Pan Thai Chicken Dinner
Step 1: Marinate chicken.
Step 2: Toss veggies with some oil.
Step 3: Place on a sheet pan and cook for 30 minutes. Remove from heat.
Step 4: Whisk together an easy peezy peanut sauce.
Step 5: Drizzle with said peanut sauce, garnish, and eat.
Boom. Sheet pan thai chicken dinner!
What to Eat with Sheet Pan Thai Chicken Dinner
Feel free to serve this rainbow colored dish with some jasmine rice or on top of a bowl of rice noodles. You could even go for a fusion and enjoy it with some naan bread or a side of cilantro lime rice! Whatever you do, make sure to drizzle ALL of it with copious amounts of peanut sauce.
Scroll down for the recipe 👍🏻!
Sheet Pan Thai Chicken Dinner
- Total Time: 1 hour 15 minutes
- Yield: Serves 4-6 1x
Description
Deliciously flavored thai chicken marinated in a peanut butter, coconut milk and spices mix with rainbow veggies. Drizzle with a homemade peanut sauce and enjoy with jasmine rice, noodles, you name it! Dairy free.
Ingredients
For the Chicken
- 2 lbs boneless and skinless chicken breast, cut into bite size pieces
- ½ cup unsweetened coconut milk
- 1 ½ tablespoons red curry paste
- 2 cloves garlic, minced
- 2 tablespoons dark soy sauce
- 1 teaspoon ginger powder
- 1 teaspoon turmeric
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
For the Veggies
- 3 bell peppers, largely diced
- 1 lb broccoli florettes
- ½ red onion, large diced
- 2 teaspoons extra virgin olive oil
- 1 teaspoon sesame oil
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- Green onion (thinly sliced), cilantro (roughly chopped), sesame seeds for garnish
FOR THE PEANUT SAUCE
- 6 tablespoons natural peanut butter
- ¼ cup unsweetened coconut milk + extra as desired for consistency
- 2 tablespoons rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoons fresh lime juice
- 1 tablespoon honey
- ½ teaspoon siracha (more as desired)
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
Get Recipe Ingredients
Instructions
- In a large bowl or Ziploc bag, whisk together all ingredients for the chicken marinade (except the garnishes). Add the chicken and toss to coat. Cover the bowl/seal the bag and marinate for at least 30 minutes up to over night.
- In a medium size bowl, whisk all ingredients for the peanut sauce until completely smooth. You can also use a food processor or blender for ultimate smoothness if desired. Chill until ready to serve.
- Preheat oven to 400˚F. Grease a baking sheet or prepare with parchment paper.
- In a large bowl, toss all ingredients for the veggies together (except garnishes).
- Place marinated chicken and tossed veggies on the prepared baking sheet in an even layer. Bake for 30 minutes, until veggies are tender and chicken reaches an internal temperature 165˚F.
- Remove from heat. Drizzle with peanut sauce and garnish with green onion, cilantro, and sesame seeds. Enjoy with more peanut sauce and jasmine rice or noodles as desired.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Miranda says
Any recommended substitution for dark soy sauce? Should I just leave it our? Regular soy sauce + molasses?
Vicki says
Any substitutions for rice vinegar?
Britt says
This is our family's new favorite meal! It is SO GOOD. We mix up the veggies sometimes depending on what we have on hand, and it always turns out AMAZING. LOVE this one!
Carol says
Carol Berghorst says
This Thai chicken dinner was fabulous!! My husband loved it!! We just toned down the heat with only one teaspoon curry paste and increased the honey. We will definitely be making this again!! Thanks Aberdeen for another great recipe!!👍😀
Gosia says
Excellent. I am typically disappointed by oriental homemade recipes as they tend to lack in flavor. This was easy to make, with ingredients I already have, and bursting with flavor. I barely cook with chicken breast as it tends to be dry and bland but not here. The peanut sauce takes it to another level. Highly recommended.
Tara W says
Made this tonight - it was great! Thanks for the recipe!
Angela says
Do you happen to have the nutrition information including the macros per serving?
TARA says
as others have said this is time consuming and it is...and totally worth it. I didn't use the red curry paste (didn't have any), used coconut aminos instead of soy sauce and used almond butter instead of peanut butter. So good and colorful. the drizzle on the top is a game changer - would use more sriracha next time. served with coconut basmati rice for my family and over spinach for me.
Sandie says
This was an amazing tasty dinner. Love the one sheet pan recipe. Used tahini instead of peanut butter since I’m not a huge fan of peanut butter sauces. Family absolutely loved it. Served with Jasmin rice. Will definitely make again.
Miriam says
Does the 1X recipe fill the sheet pan so 2X would need to be baked as two batches?