Description
Sweet, savory, and spicy peanut chicken with bell peppers and onions, all roasted on one sheet pan for easy cleanup.
Ingredients
Units
Scale
- 1.5 lbs (680 g) Boneless Skinless Chicken Breasts cut into 3/4 - 1’’ cubes
- 0.25 cups (59 ml) Creamy Peanut Butter
- 2 tbsp Reduced Sodium Soy Sauce
- 0.25 cups (59 ml) Coconut Milk stirred
- 3 cloves Garlic minced
- 1 tbsp Ginger grated
- 2 tbsp Rice Wine Vinegar divided
- 1.5 tbsp Honey
- 0.5 tsp Crushed Red Pepper Flakes
- Kosher Salt
- Freshly Ground Pepper
- 3 Bell Peppers seeded and chopped
- 1 Yellow Onion peeled and chopped
- 1 tbsp Vegetable Oil
- 1 tsp Sesame Oil
- Lime Wedges
- Sesame Seeds
- Chopped Peanuts
- Sliced Green Onions
- Cilantro
- Jasmine Rice
- Rice Noodles
Instructions
- Preheat oven to 400°F (204°C).
- Line a large, rimmed baking sheet with non-stick foil or parchment paper.
- 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.
- Cover the bowl and allow to marinate in the fridge for up to 8 hours, or continue with recipe.
- For the onions and peppers:
- Spread the peppers and onions on the baking sheet and drizzle with vegetable oil.
- Season with salt and pepper and toss to combine.
- Roast in the oven for 8-10 minutes.
- Remove sheet pan from oven and drain off any excess liquid.
- Move the peppers and onions to one side of the pan.
- Add the chicken to the empty side of the pan, spreading into an even layer.
- Season 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 for 3-5 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- To Serve:
- Remove from the oven and transfer the chicken and veggies to a serving bowl using a slotted spoon.
- Toss with sesame oil and the remaining tablespoon of vinegar.
- Serve with reserved sauce.
Notes
- For a richer flavor, use roasted peanut butter instead of creamy peanut butter.
- To prevent sticking, ensure the chicken and vegetables are in a single layer on the baking sheet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100