Sheet Pan Thai Peanut Chicken with Onions & Peppers

Step 1

Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with non-stick foil or parchment paper for easy clean up.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

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!