1recipeThai Peanut Sauce(or about 1½ cups store-bought peanut sauce)
16ozboneless, skinless chicken thighs(cut into strips)
1lime(cut into wedges)
¼cuppeanuts(crushed or chopped)
¼cupcilantro leaves
cooked rice, zoodles, wheat noodles, or other grains
Instructions
Heat oven to 400°F. Line two sheet pans with parchment paper and set aside.
In a large bowl, toss the peppers with half of the neutral oil. Remove the peppers and spread them out over half of one of the sheet pans.
In the same bowl, toss the carrots and broccoli (no need to thaw the broccoli if frozen) with the remaining oil. Remove them and speread them out over the second sheet pan.
Sprinkle the vegetables with salt and pepper as desired.
In the same bowl as steps 2 and 3, toss the chicken strips with ½ cup of the peanut sauce. Spread out the coated chicken on the second half of the sheet pan with the peppers.
Bake the two sheet pans for 25 minutes. Toss the ingredients to get even browning and place back in the oven for 10 more minutes, switching the position of the pans.
Switch the oven to broil and cook the pans for 2-3 minutes each under the broiler, if desired.
Put the chicken and vegetables over noodles or any grain if desired. Serve with additional peanut sauce, lime wedges, peanuts, and cilantro.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.