A Southern Grace: stealing the sheets

June 15, 2016

stealing the sheets


Sheet pan suppers are all the rage, and rightly so!

I mean, what's not to love about easy preparation and minimal dish-washing? Frankly, that's what I aspire to achieve with ALL of my dinner endeavors. This particular pan of food consisted of chicken and some broccoli and onions from The Produce Box all smothered in a Thai-style peanut sauce, which I've already confessed to loving.

The recipe I used as a reference made use of the broiler to cook the chicken and veggies, but I have never had good luck controlling the broiler element of my current oven. Instead, I just baked the pan of food at a pretty high temperature for a little bit longer and turned the chicken a few times rather than just once. This process worked very well for me and my oven, but feel free to try the broiler option if yours is more reliable and predictable than mine!

Though I could just eat the sauce with a spoon, it is admittedly much better on top of charred broccoli and juicy chicken. Note to self: Maybe make a little bit more sauce next time...

Pad Pan Thai
Adapted from this recipe
(printable recipe)
Serves 3-4
  • 2 tablespoons brown sugar, packed
  • 1/2 cup creamy peanut butter
  • 1 tablespoon olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon vinegar
  • 1/4 cup warm water
  • 1 tablespoon freshly squeezed lime juice
  • 2 bunches broccoli, cut into large pieces*
  • 1 white or yellow onion, cut into large pieces*
  • 4 to 6 boneless, skinless chicken breasts or tenderloins (1 to 1-1/2 pounds total), cut into large pieces
  • Salt and freshly ground black pepper
*Note: I parboiled my broccoli and onion in some stock, just for about 5 minutes. You absolutely don't have to do this, I just prefer a softer veggie.
Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil and spray it with cooking spray.
Whisk together the brown sugar, peanut butter, oil, soy sauce, sriracha, vinegar, water, and lime juice in a small saucepan over low heat until smooth. Set aside 1/4 cup of the peanut sauce for serving.
Place the broccoli, onion, and chicken on the sheet pan and season with salt and pepper.
Drizzle the ingredients with the remaining peanut sauce and toss gently to thickly coat.
Cook for about 10 minutes and flip the chicken, then cook another 5-10 minutes, just until the chicken is cooked through, the broccoli is well-charred, and the sauce is bubbly and deeply browned.
Serve hot from the oven with the reserved dipping sauce alongside.


Angie's Recipes said...

Reading through the list of ingredients, I know I LOVE this too!

brenda said...

yum, love sheet pan suppers! beautiful blog!

Rosa said...

That looks damn good! Love those ingredients.



Pam said...

There's everything to love about this recipe! Yum!!!

Big Rigs 'n Lil' Cookies said...

Perfect timing! I was just looking at some broccoli tonight that I will need to be picking in the next day or two. Not sure what husband will think of the peanut sauce, but if I cut back on the srirachi, he should be ok :) I wish I could get him to love the stuff, but I am not having any luck.

~~louise~~ said...

Perfect timing for me too, Grace. I just took yet another batch of chicken cutlets out of the freezer for dinner tonight and this dish just may be on the menu.

I love the ease of cooking all in the same pan and that sauce sounds amazing!!! Marion objects to srirachi so I'd have to omit it for the cooking but could probably add it later.

Thank you so much for sharing, Grace...

rooth said...

I'll have to try this next time, except maybe without the peanut butter? Smart and quick recipe!

Marjie said...

It looks like a great method of cooking! My broiler is reliable, so I'll use that, but I'll probably par-boil the veggies, too. And maybe I'll go with the sweet and sour sauce, because I'm not sure how the peanut sauce will be greeted hereabouts. But I'm headed to the freezer now to get out my chicken!

Carolyn Jung said...

A perfect no-fuss dinner. And who doesn't love peanut sauce. I, for one, could slather it on just about anything.

Królowa Karo said...

Chicken, brocolli - I love it already!

Inger @ Art of Natural Living said...

I am completely with you on roasting at a high temperature vs broiling. I think monitoring a dish while it broils makes it a high touch recipe, rather than a really simple one..

I still have a couple packages of frozen broccoli from last year's CSA. Pretty sure I'll be making this next week!

Beth said...

This sounds absolutely delicious, and so easy. What a perfect win!

Kate said...

Oh man does this sound amazing or what?!!

Karen (Back Road Journal) said...

This sounds like such a simple but flavorful meal…thanks for sharing the recipe.