My New Favourite Asian-Inspired Sheet Pan Chicken
You’ve got to love meals that are simple enough to literally throw together in ten minutes for a delicious weekday meal but impressive enough to serve at your next dinner party. This recipe follows my general advice about cooking… follow your senses and make this recipe your own. Don’t get too hung up on measuring precisely. Consider adding more or less of the ingredients or even substituting them. No carrots? Add more onion! Throw in broccoli florets or try a vegetable medley. The end result is a memorably tasty chicken with all your favourite Asian flavours. Garnishing it adds freshness and vibrance.
Ingredients
Sauce:
- ½ small bunch cilantro chopped, divided
- 1 bunch scallions chopped, divided
- 3 garlic cloves chopped
- 2 chili peppers sliced
- 3 tbsp freshly grated ginger
- ¾ cup soy sauce
- ½ cup rice vinegar
- 3 tbsp sesame seed oil
- 3 tbsp neutral oil
- 1 heaping tbsp brown sugar
- 1 can coconut milk full fat
Chicken and Vegetables:
- 18 boneless chicken thighs
- 2 large carrots sliced on the diagonal
- 1 large onion chopped into big pieces
Garnish:
- Salted roasted peanuts sliced scallions, chopped cilantro, lime wedges
Instructions
- Preheat oven to 425℉.
- Place the first 5 ingredients in a small bowl.
- Add the soy sauce.
- Add the rice vineagar.
- Add the sesame seed oil and neutral oil.
- Add the sugar.
- Add the coconut milk.
- Arrange the chicken thighs on a large nonstick sheet pan ensuring each one is unfolded, laying flat, and in one layer.
- Sprinkle the carrots and onions.
- Pour sauce over everything. Toss well, keeping the meat in one layer.
- Bake for about 30 minutes, turning pieces over at the half way mark.
- Cook until internal temperature reaches 165°F. Chicken should be golden and sauce reduced by half.
- Serve on cooked basmati rice or cooked rice noodles, ladling a little of the sauce on top. Garnish with chopped peanuts, sliced scallions, chopped cilantro, and a squeeze of lime juice.
Notes
If you like your vegetables tender crisp, toss them in during the last 15 minutes of cooking.
Substitute chicken with peeled and deveined large shrimp.
Be sure to taste the sauce, adjusting seasoning if needed.
Instead of rice, consider rice vermicelli.
