Thai-Inspired Sheet Pan
Serves
8
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
For the sauce:
0.5 oz (15 g) cilantro
14 oz (400 ml) can coconut milk
9.2 oz (260 g) peanut butter
4 tbsp fish sauce
2 limes, juiced
1 tbsp brown sugar
1 inch (2.5 cm) piece fresh ginger, minced
2 cloves garlic, minced
2 tbsp Thai red curry paste
4 tbsp tamari sauce
0.5 oz (15 g) cilantro
14 oz (400 ml) can coconut milk
9.2 oz (260 g) peanut butter
4 tbsp fish sauce
2 limes, juiced
1 tbsp brown sugar
1 inch (2.5 cm) piece fresh ginger, minced
2 cloves garlic, minced
2 tbsp Thai red curry paste
4 tbsp tamari sauce
For the chicken & bok choy:
3 lbs (1.3 kg) chicken drumsticks
1 lb (450 g) baby bok choy
4 red peppers
1 tbsp olive oil
0.5 oz (15 g) cilantro, chopped
4 tbsp chopped peanuts, to serve
3 lbs (1.3 kg) chicken drumsticks
1 lb (450 g) baby bok choy
4 red peppers
1 tbsp olive oil
0.5 oz (15 g) cilantro, chopped
4 tbsp chopped peanuts, to serve
Nutrition
(Per Serving)
Calories
610
Fats
43 g
Protein
41 g
Carbs
17 g
Instructions
- Place all ingredients for the sauce into a large food processor and process until smooth and creamy.
- Transfer the chicken drumsticks into a large zip-lock bag and add 8 fl oz (240 ml) of the sauce. Coat the chicken in the sauce and allow the chicken to marinate for at least 30 minutes, or overnight, in the refrigerator. Set aside the remaining sauce to use later.
- When ready to cook the chicken, preheat the oven to 375°F (190°C).
- Lay the chicken drumsticks on a large baking sheet and place into the hot oven. After 20 minutes, flip the chicken over and cook for an additional 20 to 30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the oven and increase the oven temperature to 450°F (230°C). Scatter the boy choy and peppers onto a baking sheet, then toss in the olive oil and roast for approximately 10 minutes, or until wilted and slightly charred around the edges.
- Serve the chicken with the remaining peanut sauce. Sprinkle with chopped peanuts and serve alongside the bok choy and peppers. Serve the dish with optional rice (not included in nutritional breakdown).