A Southern Grace: Thai Chicken and Broccoli

Thai Chicken and Broccoli


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.

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