Sheet Pan Thai Chicken and Peppers with Peanut Ginger Sauce

This Sheet Pan Thai Chicken and Peppers with Peanut Ginger Sauce is an easy dinner that is sure to become your family’s favorite!

Sheet pan dinners are all the rage! I first discovered these on Pinterest a couple of weeks ago and knew that my wildest dinner dreams had come true. One pan. Tin foil. No dishes.

I started saving sheet pan dinner recipes to try. Then I started thinking of my own recipes. The first is this amazing recipe for Thai Chicken and Peppers with Peanut Ginger Sauce. I didn’t know how it would turn out when I tried it, but oh man. I hit the jackpot.

There is nothing I don’t like about Thai food. (At least the Thai food I have had in restaurants). The coconut. The ginger. The curry. The peanut sauce. Oh my gosh, the peanut sauce.

I use the same sauce in this recipe that I use in my Thai Chicken Satay recipe. It is the perfect combination of honey, garlic, ginger, soy sauce and peanut butter. It’s so good, I could eat it plain. For this recipe, I used natural peanut butter, which is why you see the little flecks in the picture. If you use regular peanut butter, there will be no flecks. They are purely cosmetic, I assure you.

For this recipe, you will need some Thai red curry paste. I used this:

(You can click on the picture to buy it on Amazon).

All I did was mix 4 teaspoons of the red curry paste with 1/2 teaspoon of oil. Then I spread it across the tops and sides of the chicken breasts using my fingers. I placed the chicken on a cookie sheet which I had lightly sprayed with cooking spray. Normally I would have used some tin foil that I had lightly sprayed. But I wanted these pictures to look pretty, so I put everything directly on the pan. But clean up was actually a snap! Nothing stuck to the pan, and it was easy to hand-wash.

For the peppers (I used a mix of red, orange and yellow), I combined 1 teaspoon of red curry paste with 1 teaspoon of oil. I put everything in a large bowl and folded the peppers over and over until the curry paste was evenly distributed. Of course, you can use more curry paste and oil if you like. Here’s what everything looked like before I put it into the oven. Once in the 400 degree oven, I just let it sit there and bake for 40 minutes while it made my house smell divine.

While everything was baking, I whipped up the peanut ginger sauce. All you do is stir all the aforementioned ingredients in a pan on the stove over medium heat until everything is combined and the sauce is hot. If it starts boiling, remove it from the heat. It’s o.k. if you have to reheat it a little before pouring it over your chicken and vegetables. You can pour a little, or a lot. I used about half the sauce and saved the rest. My family and I added more to our individual servings.

I suggest serving this with Jasmine rice.

If you’ve never tried a sheet pan dinner before, now is your chance! You will be forever changed.

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Sheet Pan Thai Chicken and Peppers with Peanut Ginger Sauce

Author: Melissa Howell

Ingredients

• 4 chicken breasts trimmed of fat and patted dry
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 5 tsp. Thai red curry paste divided
• 1 1/2 tsp. vegetable or olive oil divided
• salt to taste

For the Peanut Ginger Sauce

• 1/2 cup smooth peanut butter
• 1/3 cup soy sauce
• 1/3 cup honey
• 1 tsp. powdered ginger
• 1 tsp. or clove garlic, minced
• 1/4-1/2 tsp. red pepper flakes

Instructions

1. Preheat oven to 400 degrees.
2. Spray a large cookie sheet with non-stick spray, or cover with tin foil and spray with non-stick spray.
3. Cut the peppers into 1-inch sized chunks. Place in a large bowl.
4. In a small bowl, mix 1 tsp. red curry paste and 1 tsp. oil. Mix and add to bowl of peppers. Stir peppers until curry is evenly distributed throughout. (You can use more curry and oil if desired).
5. Place the chicken breasts on the cookie sheet. Sprinkle with salt to taste.
6. In the same small bowl you used before, add 4 tsp. curry paste and 1/2 tsp. oil. Mix.
7. Using your fingers, spread 1 tsp. curry mixture over each breast's tops and sides.
8. Pour the peppers on the pan, evenly distributing them around the chicken.
9. Bake for 40 minutes, or until chicken registers 165 degrees on an instant-read thermometer.

For the Peanut Ginger Sauce

1. Stir all the ingredients together over medium heat until smooth and hot. Remove from the heat and pour over the chicken and vegetables. Reserve the extra and put it on the table for people to add more to their individual servings if desired.

Recipe Notes

The peppers release quite a bit of liquid during baking. It is best to remove them from the pan and serve them in another dish so that they are not too watery.

For the perfect complements to this dish, try these!

Easy Thai Ginger Coconut Soup

Strawberry Lassi

Coconut Pistachio Ice Cream

For more great dinners, you can see this collection on Dreaming in DIY.