Conor and I eat Thai food quite regularly, and on our list of things to make in the future is homemade Pad Thai. In the meantime, I found this great looking recipe that included Thai inspired ingredients so I wanted to give it a try! Also… any recipe that can all be made on just ONE pan sparks my interest immediately. Less dishes, Less mess?? SOLD!

This sheet pan Thai Peanut Coconut Chicken had incredible flavors, a peanut-sauce to die for, and included two of my favorite foods for sides- Broccoli and Pineapple! We used brown rice as a base for this dish, though it could be substituted with quinoa, or any other type of grain you prefer. All that this recipe requires is a food processor, and one large sheet pan. Everything is baked at the same temperature for the same amount of time, it really can’t get any easier than that.

Both Conor and I were huge fans of this meal and it will definitely be made again in the future!. Check out the recipe below and let me know what you think!

THAI PEANUT COCONUT CHICKEN

INGREDIENTS:

1.  6-10 Chicken Tenders
2.  3 cups fresh Pineapple, chopped
3.  3 cups Broccoli Florets
4. 1 Egg, whisked
5.  1/2 tsp Corn Starch
6.  1/3 cup Smooth Peanut butter
7.  Olive Oil

Thai Peanut Pineapple Marinade:

1.  1/2 cup light Coconut Milk
2.  1/3 cup Pineapple Juice
3.  1/4 cup Reduced Sodium Soy Sauce
4.  1/4 cup Brown Sugar
5.  1 tbs Lime Juice
6.  1 tsp Sriracha
7.  1 tsp Dried Basil
8.  1 tsp Garlic Powder
9.  1/2 tsp Ground Ginger
10.  1/4 tsp Ground Black Pepper

Chicken Breading:

1.  3/4 cup Salted Roasted Peanuts
2.  3/4 cup Panko
3.  1/3 cup Flour
4.  1/3 cup Shredded Coconut

PREPARATION:

1. To prepare the MARINADE:
   1. In a bowl, whisk together Thai Peanut Pineapple Marinade ingredients. Take 1/3 of this marinade and add to a large freezer bag as well as the chicken tenders and 2 tablespoons of olive oil. Marinate in refrigerator for at least 2 hours. Refrigerate the remaining Marinade separately.
2. To prepare the BROCCOLI:
   1. Line a large baking sheet with foil. In a separate bowl add broccoli, 2 tablespoons of olive oil, 1/2 tablespoon of the reserved marinade, and salt and pepper to taste. Stir together. Line one side of the baking sheet with this broccoli.
3. To prepare the PINEAPPLE:
   1. In a separate bowl, add pineapple, 1 tablespoon of olive oil, and 1 tablespoon of brown sugar. Stir together.  Push into a row on the opposite side of the baking sheet.
4. To prepare the BREADING:
   1. Add peanuts to food processor and process until peanuts are the size of breadcrumbs. Add peanuts, panko, flour, and shredded coconut to a large freezer bag. Set aside.
5. Add the whisked egg to the chicken and marinade freezer bag, mix evenly to combine. With one chicken tender at a time, remove from marinade and add to breading bag, making sure all of the tender is covered in breading. Repeat the process for each chicken tender.
6. On the sheet pan, add an extra sheet of tin foil between the broccoli and pineapple. Be sure to fold up the sides of this piece of tinfoil, causing it to create a “boat.” Line the breaded chicken in between the broccoli and pineapple and inside the tinfoil boat. Sprinkle with some of the remaining breadcrumb mixture.
7. Bake at 400 degrees for 15-20 minutes, or until chicken is cooked through. Broil for a few minutes extra for an extra crispy tender.
8. To prepare the THAI PEANUT SAUCE:
   1. While chicken is cooking, add remaining Thai Peanut Pineapple Marinade to a sauce pan and whisk in cornstarch. Bring to a boil, then reduce to a simmer until sauce becomes slightly thickened. Remove from heat and stir in peanut butter.
   2. Drizzle chicken with sauce or serve on the side as a dipping sauce.