Cookie Sheet Thai Peanut Chicken

If you’ve been reading our blog for a while, you’ll know how much I adore Thai food! You’ll also know how much I love fast and easy meals. This Thai peanut chicken dish is both of those, and it is fantastic!

What I really love about this dish isn’t just the amazing flavor combos, but also how easy it is to make! It’s made on a sheet pan or cookie sheet (I always call them cookie sheets, haha), and it takes almost no time at all to cook. We had this on Tuesday night, and other than letting it marinate for 30 minutes (we went and did laundry during that time), there was very little work to do.

The flavors meld together perfectly, and while I’m not usually a garnish person, I must insist on you using Thai basil (Italian basil will work in a pinch) as garnish. It really helps tie everything together into a perfectly seamless meal.

The basmati rice takes about the same amount of time as the chicken and veggies do. As usual, I adapted the recipe to fit the needs and wants of my household. Please feel free to use whatever veggies work in your house!

Cookie Sheet Thai Peanut Chicken
Write a review
  1. 3 large boneless skinless chicken breasts (we used Foster Farms)
  2. Kosher salt and black pepper, to taste
  3. ½ cup sweet Thai chili sauce
  4. ¼ cup lime juice
  5. ¼ cup low sodium soy sauce or tamari
  6. 3 tablespoons peanut butter
  7. 1 inch piece fresh ginger peeled and grated
  8. 4 cloves garlic, minced
  9. 7 mushrooms, quartered (or 6th'd depending on size)
  10. 1 1/2 large of broccoli, separated into florets
  11. 2 handfuls snow peas
  12. ½ white onion, chopped
  13. 2 tablespoons oil
  14. Lime wheels, to top
  15. ¼ cup lightly salted cashews, chopped
  16. Fresh thai basil, to serve
  17. Basmati rice, to serve (1 cup rice to 1 3/4 cups water)
  1. Preheat the oven to 400
  2. Season the chicken breast pieces generously with salt and pepper and place in a large, sealable plastic bag.
  3. In a medium-sized bowl, combine the sweet Thai chili sauce, lime juice, soy sauce/tamari, peanut butter, ginger, and garlic. Pour enough to cover the chicken into the sealable plastic bag. Close, shake around, and allow the chicken to marinate for at least 30 minutes.
  4. Remove the chicken from the marinade and place the chicken on a large nonstick baking sheet. Bursh the chicken with additional marinade, if desired.
  5. In a separate large bowl, toss the muhsrooms, broccoli, snow peas, and onion with the oil and about ⅓ cup's worth of the chicken marinade. Season with salt and pepper. Lay the vegetables around the chicken and top with lime wheels. Discard all of the remaining marinade that has touched raw chicken.
  6. Bake for about 20 minutes, or until chicken is cooked through and the vegetables are tender.
  7. Drizzle the chicken and vegetables with additional marinade, if desired, sprinkle the chicken with the crushed peanuts, and broil to further crisp the vegetables and toast the peanuts, about 2 minutes.
  8. Top with cilantro and/or thai basil, and serve over basmati rice with additional sauce, if desired.
Cool Home Recipes

You may also like...


Comments are closed.