Sheet Pan Thai Chicken Dinner

Serves 4–6

prepPreheat oven to 400°F / 200°C
prepGrease baking sheet or line with parchment paper
2 lbs / 900 g boneless, skinless chicken breast, cut into bite-size pieces	Marinate chicken 30 min–overnight	Bake 400°F / 200°C, 30 min	Drizzle sauce & garnish
1/2 cup / 120 ml unsweetened coconut milk
1 1/2 tablespoons red curry paste
2 cloves garlic, minced
2 tablespoons dark soy sauce
1 teaspoon ginger powder
1 teaspoon turmeric
1 teaspoon coarse salt
1/2 teaspoon black pepper
3 bell peppers, large diced	Toss vegetables together
1 lb / 450 g broccoli florets
1/2 red onion, large diced
2 teaspoons extra virgin olive oil
1 teaspoon sesame oil
1 teaspoon coarse salt
1/2 teaspoon black pepper
6 tablespoons natural peanut butter	Whisk peanut sauce smooth
1/4 cup / 60 ml unsweetened coconut milk
2 tablespoons rice vinegar
1 tablespoon dark soy sauce
1 tablespoon fresh lime juice
1 tablespoon honey
1/2 teaspoon sriracha
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
Green onion (thinly sliced), cilantro (roughly chopped), sesame seeds for garnish

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