Sheet Pan Thai Chicken Recipe with Bok Choy
Marinated in a rich and creamy peanut sauce, this easy and delicious oven-baked Thai Chicken Recipe with Bok Choy is a year-round family favorite.
Nutrition Facts
Ingredients
Instructions
Prepare the marinade and sauce. Place all ingredients for the marinade into the bowl of a large food processor or blender and process until smooth and creamy.
Transfer chicken pieces and 1 cup of the sauce/marinade to a large zip-lock bag. Coat chicken in the sauce and allow the chicken to marinate for at least 30 minutes to overnight in the refrigerator. Reserve remaining marinade.
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Continue Reading at Theforkedspoon →Chef's Notes
Nutrition information is calculated using full-fat canned coconut milk and regular, full-fat peanut butter. You can easily cut down on calories and fat in this recipe by using low-fat coconut milk.
Prepare the marinade/sauce ahead of time. Just 10 minutes is all it takes to prepare the marinade, but doing it the night before will make your life so much easier. All you’ll have to do the next day is add the chicken to a baking sheet, and bake.
Prepare the rice or preferred carb the night before, too. As you can see, I’m a huge fan of meal prepping. It takes a little forethought, but it makes life so much easier.
Use chicken breasts or tenders for faster cooking time. Chicken breasts take approximately 25 minutes to cook, but always check that a digital meat thermometer registers 165 degrees F.
Purchase PREMADE Thai Chicken Peanut Sauce. Don’t worry, this is a judgment-free zone. Homemade is great, but sometimes storebought is better.
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Reviews from the Original Source
This is such a great-tasting chicken! I never thought I could make chicken taste soo good
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