Friends, I picked up this cookbook called "Sheet Pan Suppers" from Molly Gilbert and it has a recipe I just HAVE to share! It's fast, it's easy, it's tasty... did I mention it's the perfect combo of fast and yum?! Seriously, it's easily under 30 min and tastes great. We leave out the sriracha sauce 'cuz we're wimps, but you could add ginger instead of or in addition to... and I added some very thinly sliced carrots for additional veg variety/color.
If you whisk up the sauce ahead of time, it'd be a SUPERFAST meal!
Cooking oil spray
1 Tbl. packed dark brown sugar
1/4 c. plus 2 Tbl. (so, that's 6 Tbl. in total). creamy peanut butter
1 Tbl. toasted sesame oil
1/4 c. soy sauce
1 Tbl. sriracha sauce (we sub in grated fresh ginger instead)
1 Tbl. rice vinegar
1/4 c. warm water
1 Tbl. freshly squeezed lime juice
2 bunches broccolini (1 lb total - can sub regular broccoli but you'd have to slice it quite thinly)
4-6 thin-cut boneless, skinless chicken breasts or cutlets (1-1/2 lb. total)
(Could add very thinly cut carrots and/or some green onions, etc.)
1. Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil or mist it with cooking spray (or both).
2. Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha (or ginger), vinegar, water, and lime juice in a medium size bowl until smooth. Set aside 1/4 c. of the peanut sauce for serving.
3. (ok I'm changing the directions here...) Spread out the broccolini on the sheet pan and put the thin chicken pieces on top, then bloop the peanut sauce on it all and spread it out to cover as much as possible. Broil, keeping a close eye on to prevent burning. They suggest flipping the chicken halfway through but I get the very thinly sliced chicken so I don't bother. Cook until broccolini is well charred and chicken is done and sauce is bubbly and nicely browned.
4. Serve hot from the oven with reserved sauce on the side... I serve with on rice and it's yummy!
