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Sheet Pan Thai Chicken and Peppers with Peanut Ginger Sauce
Author: Melissa Howell
  • 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
  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.