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.
Sheet Pan Thai Peanut Chicken Meal Prep https://carmyy.com/sheet-pan-thai-peanut-chicken-meal-prep/