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RECIPE
Sheet Pan Spicy Peanut Chicken and Broccoli

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This Sheet Pan Spicy Peanut Chicken and Broccoli dinner is the perfect weeknight meal with bold flavors, easy-to-find ingredients, and minimal clean up.
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Sheet Pan Spicy Peanut Chicken and Broccoli
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What you need:

  • 1/4 cup reduced fat peanut butter
  • 1/4 cup low sodium soy sauce (GF if needed)
  • 1/4 cup warm water
  • 1 tbsp. sesame oil
  • 1 tbsp. honey (leave out for low carb)
  • 1 tbsp. rice vinegar
  • 2 tsp. Sriracha (orAsian chili paste)
  • 2 garlic cloves, minced
  • 1 lime, juice
  • 1 lb. broccoli florets
  • 1.33 lbs boneless skinless chicken, sliced into cutlets
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Step 1 Preheat the oven to broil with a rack about 4 inches from the broiler. Line a sheet pan with foil. Whisk together the peanut butter, soy sauce, water, sesame oil, honey, rice vinegar, Sriracha, garlic, and lime juice. Save about 1/4 of the sauce to serve as a dipping sauce on the side.
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Step 2 Rub the chicken and broccoli with the remaining sauce to thickly coat.
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Step 3 Arrange in a single layer on the pan. Cook for 10-12 minutes, flipping chicken halfway through.
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Step 4 Watch the recipe carefully since it can burn quickly. You want the sauce to get thick and bubbly with the chicken just cooked through and broccoli beginning to char. One note: If you want your broccoli to be more tender crisp, add it to the sheet pan halfway through cooking.
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We hope you enjoy this delicious Sheet Pan Spicy Peanut Chicken and Broccoli recipe.
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