Sheet pan dinners are my go-to. They’re quick, easy, and minimal dishes to wash. (I’m sure this makes Aric happy!) What’s not to love?
- 1-1/2 pounds boneless, skinless chicken breasts cut into cubes
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 large pinch salt
- 1 large pinch black pepper
- 1 cup fresh broccoli florets
- 2 bell peppers, sliced
- 2 shallots, quartered
- 4 tablespoons olive oil
- 1 cup sweet Thai chili sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 1 tablespoon ketchup
- 1 tablespoon creamy peanut butter
- 1 jalapeño, sliced and seeded, if desired
- 2 cloves garlic, grated
- rice, for serving
- cilantro, for serving
- Preheat the oven to 475ºF. Line a baking sheet with parchment paper or grease with oil. m
- Add the chicken, egg, and a pinch of black pepper to a bowl. Toss to combine. Add in the flour and ginger to a separate bowl. Dredge the chicken in batches through the flour, tossing to coat.
- Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the broccoli, peppers, and shallots to the other side of the pan and toss with the remaining 2 tablespoons oil. Bake 15 minutes and remove from the oven.
- Reduce the oven temperature to 400ºF.
- While the chicken is baking, combine the sweet Thai chili sauce, soy sauce, water, rice vinegar, ketchup, peanut butter, jalapeño, and garlic in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
- Pour half the sauce over the chicken, tossing to combine. Toss the vegetables. Return everything to the oven for about 3-4 more minutes until the sauce coats the chicken. Watch closely so the sauce does not burn.
- Serve the chicken, vegetables, and the remaining sauce over bowls of rice topped with cilantro.
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