Description
A vibrant and nutritious meal featuring marinated chicken and fresh vegetables, all roasted on a single sheet pan and drizzled with a creamy peanut sauce.
Ingredients
- 2 lbs boneless and skinless chicken breast, cut into bite-sized 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
- 3 bell peppers, largely diced
- 1 lb broccoli florets
- ½ red onion, large diced
- 2 teaspoons extra virgin olive oil
- 1 teaspoon sesame oil
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 6 tablespoons natural peanut butter
- ¼ cup unsweetened coconut milk (plus extra as desired for consistency)
- 2 tablespoons rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- ½ teaspoon sriracha (or more to taste)
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
Instructions
- Begin by marinating the chicken. In a large bowl or Ziploc bag, whisk together the coconut milk, red curry paste, minced garlic, dark soy sauce, ginger powder, turmeric, coarse salt, and black pepper. Add the chicken bites, ensuring they coat them thoroughly. Cover the bowl or seal the bag, and let it marinate for at least 30 minutes, or up to overnight.
- Next, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, coconut milk, rice vinegar, dark soy sauce, lime juice, honey, sriracha, ginger powder, and garlic powder until smooth. For a creamier texture, consider using a blender. Chill the sauce until ready to use.
- After marinating, preheat your oven to 400ËšF. Toss the large diced vegetables with olive oil, sesame oil, coarse salt, and ground black pepper in a large bowl. Place the marinated chicken and tossed veggies onto the prepared baking sheet in an even layer, making sure everything has room to roast evenly.
- Bake for 30 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165ËšF. Remove from the oven and drizzle generously with the chilled peanut sauce. Garnish with green onions, chopped cilantro, and sesame seeds. Serve with additional peanut sauce and accompanied by jasmine rice or noodles, as desired.
Notes
For a creamier peanut sauce, blend using a blender. Use fresh vegetables for the best flavor and texture.
