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
Scale
- 2 lbs boneless and skinless chicken breast, cut into bite size pieces
- ½ cup unsweetened coconut milk
- 1 1/2 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 florettes
- 1/2 red onion, large diced
- 2 teaspoons extra virgin olive oil
- 1 teaspoon sesame oil
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- Green onion (thinly sliced), cilantro (roughly chopped), and sesame seeds for garnish
- 6 tablespoons natural peanut butter
- ¼ cup unsweetened coconut milk (plus extra for consistency)
- 2 tablespoons rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- ½ teaspoon sriracha
- 1/2 teaspoon ginger powder
- ½ teaspoon garlic powder
Instructions
- Marinate: In a large bowl or Ziploc bag, whisk together coconut milk, red curry paste, minced garlic, dark soy sauce, ginger powder, turmeric, salt, and black pepper. Add the chicken and toss to coat. Marinate for at least 30 minutes or overnight.
- Prepare Sauce: In a medium bowl, whisk together peanut butter, 1/4 cup coconut milk, rice vinegar, dark soy sauce, lime juice, honey, sriracha, ginger powder, and garlic powder until smooth. Chill until ready to serve.
- Prep Oven: Preheat oven to 400˚F and grease a baking sheet or line with parchment paper.
- Prep Veggies: In a large bowl, toss diced bell peppers, broccoli, and red onion with olive oil, sesame oil, salt, and black pepper.
- Bake: Place marinated chicken and seasoned vegetables on the baking sheet in an even layer. Bake for 30 minutes until vegetables are tender and chicken reaches an internal temperature of 165˚F.
- Finish: Remove from heat, drizzle with the peanut sauce, and garnish with green onion, cilantro, and sesame seeds.
Notes
Serve with jasmine rice or rice noodles for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 46 g
- Cholesterol: 115 mg
Keywords: sheet pan dinner, thai chicken, peanut sauce, rainbow vegetables, dairy free