Spicy Peanut Sauce with Chicken and Vegetables (GF)
Prep Time: 10 minutes
Cook Time: 15-20 minutes
4-6 boneless, skinless chicken breast, trimmed and thin
2 cups of vegetables, (broccolini, green beans, snap peas, asparagus)
1/3 cup creamy peanut butter
1 Tablespoon plus 1 teaspoon of brown sugar
1/4 cup of tamari
1 Tablespoon of toasted sesame oil
1 teaspoon of apple cider vinegar
1/4 cup water (not cold)
Juice from 1 lime
1 Tablespoon of Sriracha sauce
Preheat oven to 400, line a large baking sheet with parchment paper and mist with olive oil spray.
Make the peanut sauce, using a fork or whisk, combine ingredients and mix well. if to thin add another teaspoon of peanut butter, it will thicken in the oven too.
Mix the chicken with some the peanut sauce and add to the sheet pan. Then add vegetables and make sure they are coated with olive oil and salt. Then drizzle a little of the peanut sauce on to the vegetables. You will have extra peanut sauce to serve at the table.
Bake for 10 minutes, then pull out and turn the veggies and cook another 10-15 minutes based on how thick your chicken is. If you want extra crispy veggies add them in for just the last 10 minutes.
Serve over rice or noodles, anything you would like.
You can also make this by cutting the chicken before it goes into oven, into bite size pieces. Don’t not drown the veggies in the sauce. The chicken needs to have it all over but the veggies you can just drizzle on top.
Save the peanut sauce for dipping into once plates are made.
This would be great with shrimp too. This is Gluten Free when using Tamari instead of soy sauce.