This delicious sunday suppers- thai peanut chicken with green beans is an easy 1 sheet pan dinner that combines chicken thighs and green beans with a spicy peanut sauce.
I found this recipe years ago in my local newspaper. You can find it here. The recipe was actually adapted from a cookbook called The Ultimate One-pan Oven Cookbook by Julia Konovalova. It is so simple and so tasty. The peanut sauce is spicy but you can adjust the level of spiciness in the sauce which is what I did. You can serve this over rice but we usually just eat it without any other side dish. I love that you can just mix a few ingredients in a bowl and just throw everything on one baking pan and you’re done. This is one meal that’s on repeat a lot in this house. Seriously, it is just so good and so easy!
Ingredients for Thai peanut chicken with green beans
2 Tbl olive oil
1/4 cup smooth peanut butter warmed in microwave
2 Tbl lemon juice
4 Tbl orange juice
2 Tbl soy sauce
1 Tbl Szechuan chili sauce or chili paste
2 cloves garlic
1 Tbl sriracha sauce
8 boneless, skinless chicken thighs
1 pound green beans
salt and pepper to taste
Recipe
The recipe is pretty simple-
Firstly, combine half the olive oil with the peanut butter, lemon and orange juices, soy sauce, chili sauce, garlic, and sriracha sauce in a bowl. Secondly, place the chicken thighs( make sure they are flattened) in the middle of a baking pan and pour half the sauce over top. Flip the chicken over and pour the other half of the sauce on top. Thirdly, spread your green beans around the thighs and pour 1 tablespoon olive oil over top and season with salt and pepper. Last, roast for 30 minutes (or until chicken is cooked to 165 degrees).
It’s the perfect easy prep, minimal cleanup meal!
Thai peanut chicken and green beans
Ingredients
- 2 tablespoons olive oil divided
- 1/4 cup smooth peanut butter warmed in microwave
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 1 tablespoon szechuan chili sauce
- 2 cloves garlic
- 1 tablespoons sriracha sauce more if you want it spicier
- 8 skinless, boneless chicken thighs
- 1 pound green beans
- salt and pepper to taste
Instructions
- preheat oven to 425 degrees
- Mix 1 tablespoon olive oil with peanut butter, lemon and orange juices, soy sauce, chili sauce, garlic, and sriracha in o bowl. Taste and add more srircha sauce if you want it spicier.Place the chicken thighs flattened out in the middle of a non stick baking pan. Pour half the sauce over the thighs, then flip and pour the rest of the sauce to fully cover the chicken.Spread the green beans around the thighs and pour 1 tablespoon oil over the beans, season with salt and pepper and lightly mix with your hands or tongs.Roast for 30 minutes or until chicken thighs are cooked to 165 degrees. Sauce will thicken. Serve with rice, if desired.
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