A sheet-pan recipe using ingredients that can be tossed easily into a bowl and smothered with a delicious, rich, tangy Thai peanut curry sauce. A tasty combination of chicken breast, bell pepper, red cabbage, onion, baby corn, broccoli, cauliflower, and little potatoes.
Equipment
- Parchment paper
- Baking sheet
- Large pan
Ingredients
Bowl:
- 4 raw chicken breast, sliced into strips
- 1/2 sweet onion, sliced
- 1/2 head of red cabbage, left in large chunks
- 1 red bell pepper, sliced
- 20 Little Potatoes, halved
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup baby corn
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Thai Peanut Curry Sauce:
- 1/2 cup full-fat coconut milk
- 2 Tbsp peanut butter
- 1 Tbsp red Thai curry sauce
- 1 small lime, juiced
- 1 to 2 tsp coconut palm sugar
- (For garnish) small bunch fresh cilantro
- 4 lime wedges
Instructions
-
Step 1
Preheat the oven to 350 °F.
-
Step 2
Line a baking sheet pan with parchment paper.
-
Step 3
Assemble the sheet pan ingredients: chicken, vegetables, and Little potatoes over the pan in groups.
-
Step 4
Drizzle everything with olive oil and toss to lightly coat the ingredients in the oil.
-
Step 5
Sprinkle on salt and pepper.
-
Step 6
Place tray in oven and roast for 25 minutes, checking after 15 minutes or so to flip the chicken and vegetables.
-
Step 7
When the sheet pan ingredients have about five minutes left in the oven, prepare the sauce.
-
Step 8
Heat a large pan over medium heat and add in the peanut and curry sauce.
-
Step 9
Heat for 20 seconds then add in the lime and coconut milk, and use a whisk to stir until the sauce is smooth and comes to a slight simmer.
-
Step 10
Add in the coconut sugar, and stir again until the sugar is completely dissolved.
-
Step 11
Remove from heat.
-
Step 12
Remove the pan from the oven and divide the cooked chicken, vegetables, and potatoes between two bowls.
-
Step 13
Pour half of the sauce over each bowl and garnish with a small bunch of cilantro and a squeeze of fresh lime.
