Name: Sheet Pan Peanut Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons creamy peanut butter; 3/4 tablespoon apple cider vinegar; 2 tablespoons maple syrup or honey; 1 teaspoon toasted sesame oil; 1/2 teaspoon fresh minced ginger (or ground ginger); 2 cloves garlic, minced; 2 tablespoons tapioca flour or arrowroot flour; 1/2 cup water, plus more as needed to thin out sauce (I use close to 1 cup but slowly add it in); 2 skinless boneless chicken breasts or thighs, cut into 1″ inch cubes; 1 1/2 cups broccoli florets (I use frozen broccoli); 1 red bell pepper, cut; 1/2 cup roasted unsalted peanuts; Sesame seeds for topping

Sheet Pan Peanut Chicken

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This Sheet Pan Peanut Chicken is a weeknight dinner dream! Made with just a few ingredients, this dish is a delicious gluten-free and dairy-free dinner option packed with flavor.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Yield: Serves 2-3 1x

Instructions

Preheat oven to 400 degrees F and grease a large baking sheet
In a medium sauce pan over medium heat, whisk together sauce ingredients well
Bring to a simmer, stirring frequently, until sauce thickens and bubbles
Remove from heat and set aside
Add chicken to large bowl and season with salt and pepper then drizzle about 1/4 cup sauce on top of the chicken and coat
Add to baking sheet and cook in oven for 8 minutes then remove
Next add the broccoli, pepper and peanuts to sheet pan with the chicken so everything is in a single layer
Drizzle sauce on top and toss to coat
Return back to oven to cook for 8 to 12 minutes or until chicken is cooked through (165 degrees F)
Remove pan from oven and drizzle with remaining sauce if you have and serve with rice, quinoa and with sesame seeds on top if desired

Notes

*Store in fridge for 5 days. Reheat leftovers in microwave

Author: Rachel