Sheet Pan Thai Chicken is one of my favourite dishes to cook as part of my meal planning routine. Not only does it make an incredibly delicious dinner, but the leftovers also make an excellent and easy base for Thai Chicken Bowls for lunches for the week.
The recipe serves six people at our house, but I always make Intentional Leftovers without tossing them in Peanut Sauce during the baking so that I can easily prep my lunches at the same time.
Served over rice, I prefer Jasmine or Brown rice, all you need is a steamed green vegetable as a side and dinner is ready. Steamed broccoli, sugar snap peas or snow peas are family favourites that work well with this meal. If I’m really going all out, I toss some crispy spring rolls in the over for a treat too – my youngest is crazy for them.
How to make lunch bowls
On meal prepping day I start by getting my rice cooker out and making a big pot of brown rice as the base for all my bowls for the week. Next I prepare the chicken and marinade and let it sit which I prep some vegetables to roast for the lunch bowls. Some of my favourites include roasted sweet potato cubes, roasted cauliflower or broccoli, and peppers of your choice.
Roast the chicken on one sheet pan, the veggies on another, and then assemble into portable lunch containers. Top with my delicious Thai Peanut Sauce or Green Curry sauce and you’re done!
I like these glass containers; every knows what’s inside and can choose what they like best. They also stack well, last a long time, and are dishwasher safe.
Want more great recipes?
For more great recipes, meal plans, LIVE streamed Quick Cook and Meal Prep Video’s plus so much more, join the Love on a Plate community now. We also have a YouTube channel, that’s new but growing, I’d love it if you would subscribe!
Sheet Pan Peanut Chicken
- 6 skinless, boneless chicken breasts cut into 1 1/2 inch pieces
- 1 Tbsp vegetable oil
- 3 cloves garlic minced
- 1 Tbsp fresh ginger minced
- 1 can bamboo shoots drained
- 2 Tbsp low sodium soy sauce or tamari
- 2 Tbsp cooking sherry or apple cider vinegar
- 2 tsp sugar
- 1 bunch green onions chopped
- 1/2 cup chopped peanuts optional
- Preheat oven to 375 degrees. Spray a non stick sheet pan with cooking spray.
- Place marinated chicken on the sheet pan and bake for 15 minutes until almost fully cooked. Pour on Peanut Sauce, toss well and cook another 5 or 6 minutes.
- Serve over rice, or rice noodles, sprinkle with green onions and chopped peanuts if desired.
- 1/2 cup peanut butter
- 2 Tbsp tamari
- 1 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 2 tsp sriracha sauce
- 1 Tbsp fresh lime juice
- 3 cloves fresh garlic minced
- 1 Tbsp fresh ginger grated
- 2-4 TBSP warm water
- Combine all ingredients except water. Whisk to fully combine.
- Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use two tablespoons for a sauce and up to four if using it for a dressing.