Sheet Pan Thai Peanut Chicken Meal Prep

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

Disclaimer: This recipe was created in partnership with Mann’s Fresh Vegetables. Thank you for supporting the brands who support me to make this blog possible.

Sheet Pan Thai Peanut Chicken Meal Prep

Who’s up for another take-out fake-out recipe? This Sheet Pan Thai Peanut Chicken Meal Prep has been my new go-to chicken recipe because while it has the delicious taste of creamy peanut butter, it packs a punch from the spicy thai chili sauce it’s mixed with. And speaking of the sauce, this whole thai peanut chicken recipe only uses one sheet pan because the sauce goes directly into a ziploc bag. That’s it. No additional dishes! (Unless you’re making rice. Double your veg if you want to skip the rice.) Can you believe it? And plus thanks to Mann’s Fresh Vegetable’s California Stir Fry, cutting/prepping it really kept to a minimum. The only thing I really cut was my lime, garlic, and the chicken after it’s been cooked. It’s honestly so easy to make that it’s easy to skip the take out.

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

What You’ll Need To Make This Sheet Pan Thai Peanut Chicken

  • Spicy Thai Sauce (if you don’t want to use a pre-bought sauce, I made my own in this Chili Salmon Meal Prep recipe that you could throw together. Just add thai peppers to it!)
  • lime & lime zest
  • garlic
  • soy sauce
  • peanut butter
  • Mann’s Fresh Vegetables’ California Stir Fry
  • olive oil
  • Sriracha Lime seasoning (optional)

Mann's Fresh Vegetables | California Stir Fry

How To Make This Sheet Pan Thai Peanut Chicken

  • In a large ziploc bag, mix together your spicy thai sauce, zest of a lime, juice of a lime, garlic, soy sauce, and peanut butter
  • Add your chicken into the ziploc bag and after sealing it, squish it around a bit to make sure the chicken is evenly coated. Set in the fridge for 30 minutes to an hour to marinate.
  • While marinating, heat you oven to 400F. You can also use this time to prepare your rice if you want to make rice to go with the chicken.
  • On a large sheet pan, place your California Stir Fry vegetable mix on it, drizzle some olive oil on top and a Sriracha lime seasoning (to up the heat! Swap with salt/pepper instead if you’d like), mix the vegetables around to coat them.
  • Push the vegetables to the sides of the sheet pan and place your marinaded chicken in the middle.
  • Bake for 25 minutes or until the chicken is baked through. Use a meat thermometer to check if needed.
  • Optional: serve with some crushed or whole peanuts and a squirt of lime juice on top.

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

Tips and Tricks To Make This Sheet Pan Thai Peanut Chicken

  • If you want to save time, marinating the chicken the night before means you can just pop it in the oven for dinner when you’re home (and use the leftovers for your meal prep!)
  • If you want to save even more time, you can purchase pre-made garlic paste and add that to your marinade instead of using fresh ginger.
  • If you want to adapt this to your slow cooker, keep in mind that your vegetables will be softer (alternative, cook your chicken with the sauce in the slow cooker on low for 7-8 hours while you’re at work and did a quick stove top sauté with the vegetables)
  • I use these Glasslock square airtight containers

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

Sheet Pan Thai Peanut Chicken Meal Prep

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

Prep Time 10 minutes
Cook Time 25 minutes
Marinading Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Carmy

Ingredients

  • 1/2 cup spicy thai sauce
  • 1 lime juice
  • 1 lime zest
  • 5 cloves garlic or paste
  • 1/8 cup soy sauce
  • 1/5 cup peanut butter
  • 4 chicken breast
  • 2 bags Mann’s Fresh Vegetable California Stir Fry
  • 1 tbsp olive oil
  • Sriracha Lime Seasoning or salt/pepper to taste
  • peanuts optional

Instructions

  1. In a large ziploc bag, mix together your spicy thai sauce, zest of a lime, juice of a lime, garlic, soy sauce, and peanut butter.

  2. Add your chicken into the ziploc bag and after sealing it, squish it around a bit to make sure the chicken is evenly coated. Set in the fridge for 30 minutes to an hour to marinate.

  3. While marinating, heat you oven to 400F. You can also use this time to prepare your rice if you want to make rice to go with the chicken.

  4. On a large sheet pan, place your California Stir Fry vegetable mix on it, drizzle some olive oil on top and a Sriracha lime seasoning (to up the heat! Swap with salt/pepper instead if you’d like), mix the vegetables around to coat them.

  5. Push the vegetables to the sides of the sheet pan and place your marinaded chicken in the middle.

  6. Bake for 25 minutes or until the chicken is baked through. Use a meat thermometer to check if needed.

  7. Optional: serve with some crushed or whole peanuts and a squirt of lime juice on top.

Skip the take out and make this easy Sheet Pan Thai Peanut Chicken as a weeknight dinner or as a meal prep for the week!

RESOURCES AND TIPS FOR MEAL PREPPING


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Vlogs/Recipe Videos: Youtube

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