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!
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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.
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)
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.
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 garlic.
- 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
Sheet Pan Thai Peanut Chicken Meal Prep
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
- 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.
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
Other places to connect with me
Instagram: @carmyshungry
Twitter: https://twitter.com/runcarmyrun
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Vlogs/Recipe Videos: Youtube
Tina
Loving the flavor combination of the peanut butter and spicy Siracha to give this a kick. California blend is one of my favorite veggie combo’s, and I love that I can cook this in the slow cooker too!
Gloria
This is such an awesome meal to make and have ready for busy weeknights!! Love the flavours happening here. It is great that this can be done in the slow cooker too…since I love using my slow cooker. I know my family will love this recipe.
Debra
I just love an easy answer that’s healthy to the weeknight dinner crunch. Veggies already cut and ready? I’m in!! That sauce sounds dreamy….I think I’m already tasting it.
Tina
What a fantastic idea! We love Thai food and of course easy meals and easy clean-up. Your sheet pan dinner is perfect for busy people, little clean-up and I love the idea of using this for weekday lunches. Saving this. Definitely gonna make this:)
Traci
Ok, you make meal prep fun and healthy with this recipe! I love it that you use the Vegetable California Stir Fry package to save time…and I’m crazy about Asian chicken ANYTHING! We love to meal prep and will be trying this soon! Thanks for sharing with us…just pinned!
Lisa
This recipe has so many of my favorite flavors — and I love peanuts and peanut sauce — but have had to avoid it (for the past 22 years) because my daughter is allergic. She’s out of town this weekend, so maybe it’s safe to make while she’s away. Bonus that we can meal prep for lunches all week long!
Tracy Koslicki
You had me at take out fake out but then you said no extra dishes because of the plastic bag and I’m sold! Plus the creamy peanut butter and thai chili… all over a winner!
georgie
LOVING this recipe!! I get so bored with my meal prep, this is a great way tot jazz up your weekday lunches!!! and I love the sound of the spicy chicken!
Annemarie
I love the combo of the spicy Thai sauce and the peanut butter to really zing up the chicken breasts and zing up my lunch! Things can get so boring with same old and easy meal prep makes everything better. Especially the easy veggies! I love veggies and eating balanced meals, but I’m not a fan of all the chopping. 🙂
Sean
I keep telling myself that I want to do more sheet pan meals, but then I don’t. I think peanuts might be the way to push me into actually remembering! I love recipes with peanuts in them, and I love how well they play into that whole sweet/savoury flavour profile. I love that you brought in the lime flavour here too (and in a big way). I never get tire of that bright, punchy hit that you get with lime in a recipe like this.
Stef
There are so many different things you can do with those bagged vegetables. It’s such an easy meal starter. I love your idea! We go crazy for Thai food around here but don’t always want to go out. Thanks for the idea!
Dana
I love sheet pan meals! Let alone sheet pan meals that give you enough for lunch prep for the week. You make eating healthy on the reg look so easy and fun, Carmy. This recipe is absolutely mouthwatering. I’m so craving it now!
Amanda
What a fantastic weeknight dinner! We love Thai Peanut Sauce, and those ready to go veggies sound like they make this recipe a breeze. They’re cut so beautifully, too. I love the ridged cuts on the carrots, especially. It really gives the played dish a special flair!