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Sheet Pan Spicy Peanut Chicken & Veggies on Books n' Cooks

Chicken, sweet potatoes and your choice of veggies are roasted on a sheet pan and then topped with a spicy peanut sauce and crunchy peanuts for a balanced, flavorful meal. 

Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Liz


Ingredients for the Peanut Sauce:

  • 1/4 c. creamy peanut butter
  • 1/4 c. coconut milk
  • 1 Tbs. reduced-sodium soy sauce
  • 1 lime juiced
  • 2 tsp. Sriracha
  • 1/2 tsp. grated fresh ginger

Ingredients for the Chicken & Veggies:

  • cooking spray
  • 2 large sweet potatoes peeled and cut into 1/2 inch pieces
  • 1 bunch of asparagus cut into 2-inch pieces
  • 2 c. sugar snap peas
  • 1 Tbs. toasted sesame oil
  • 1 tsp. kosher salt
  • 2 lbs. chicken breasts trimmed of fat and cut into 1-inch pieces
  • 2 Tbs. reduced-sodium soy sauce
  • 1/2 lime juiced
  • 4 cloves of garlic minced
  • 1 tsp. grated fresh ginger
  • 6 Tbs. chopped roasted, salted peanuts


Make the Peanut Sauce:

  1. Combine all ingredients in a small bowl and whisk together until smooth. Set aside.

Make the Chicken & Veggies:

  1. Preheat oven to 425F. Spray a baking sheet with cooking spray.

  2. Place sweet potatoes, asparagus, and sugar snap peas on prepared baking sheet. Drizzle with sesame oil and sprinkle with salt. Toss to coat. Spread into a single layer and place in preheated oven. Cook for 15 minute. Stir and cook for 15 minutes more.

  3. While veggies are cooking, place chicken in a medium bowl. Top with soy sauce, lime juice, garlic, ginger, and 3 Tbs. of the peanut sauce. Stir to coat. Allow to marinate until veggies have finished cooking.

  4. After the veggies have cooked for 30 minutes, remove baking sheet from oven. Stir again, spreading veggies into a single layer. Nestle chicken among veggies. Return to oven and bake for 10-12 minutes, until chicken is fully cooked.

  5. Adjust oven to broil and cook for another 3-5 minutes, to brown chicken.

  6. Portion chicken and veggies into 6 servings. Drizzle each with 2 Tbs. of the remaining peanut sauce and top with 1 Tbs. crushed peanuts. Serve hot.