This Sheet Pan Peanut Chicken with Peppers is a flavor-packed powerhouse that’s as good for you as it is easy to make. We’re combining lean protein from chicken thighs with a rainbow of colorful bell peppers for a boost of vitamins, minerals, and antioxidants. The savory peanut sauce adds a delicious depth of flavor and provides healthy fats, while the touch of chili garlic sauce gives it a satisfying kick.
This recipe is a fantastic option for busy weeknights, as it requires minimal prep and cleanup. Simply toss everything on a sheet pan and let the oven do the work. You’ll have a nutritious and delicious dinner on the table in no time.
Makes 4 servings.
Ingredients
⅓ cup (80 milliliters) tamari (soy sauce)
⅓ cup (85 grams) unsweetened applesauce
3 tablespoons natural creamy or chunky peanut butter
1 tablespoon toasted sesame oil
2 teaspoons chili garlic sauce or Sriracha, or to taste
2 teaspoons rice vinegar
1½ teaspoons freshly grated ginger
8 ounces (227 grams) boneless, skinless chicken thighs, cut into cubes
3 large bell peppers, various colors, cubed
3 tablespoons chopped roasted, salted peanuts
3 tablespoons chopped fresh cilantro or scallions
Instructions
- Preheat oven to 450°F/230°C. Line 1 rimmed full-sheet or 2 half-sheet pans with unbleached parchment paper.
- In a jar or sealed container, shake together tamari, applesauce, peanut butter, sesame oil, chili garlic sauce or Sriracha, vinegar and ginger.
- In a medium bowl, stir chicken with half of the peanut sauce to coat; reserve remaining sauce.
- Arrange peppers and chicken in a single layer on prepared baking sheet(s). Roast until peppers and chicken are cooked through, about 20 to 22 minutes, no stirring required.
- Sprinkle with peanuts and cilantro or scallions and serve with remaining peanut sauce on the side.
Per serving: 288 calories | 21 grams protein | 15 grams carbs | 17 grams fat
Related: Easy Pan-Fried Lemon Chicken
