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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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!
Course Main Course
Cuisine Meal Prep, Thai
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

  • 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.