Peanut Chicken Sheet-Pan Dinner

Name: Peanut Chicken Sheet-Pan Dinner
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 1/4 cup creamy peanut butter; 1/4 cup water; 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 2 teaspoons grated fresh gingerroot; 2 cloves garlic, chopped; 1 lb boneless skinless chicken tenders; 3 cups fresh broccoli florets; Fresh lime, chopped peanuts, diagonally sliced green onions and crushed red pepper flakes, if desired

31 Ratings

29 Reviews

Kitchen Tested

Prep 15 min
Total 40 min
Ingredients 9
Servings 4

Create a delicious Asian chicken dinner ready to eat in less than an hour. Cleanup is easy with just one pan to clean!

By Pillsbury Kitchens

Updated August 10, 2016

Ingredients

1/4 cup creamy peanut butter
1/4 cup water
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 teaspoons grated fresh gingerroot
2 cloves garlic, chopped
1 lb boneless skinless chicken tenders
3 cups fresh broccoli florets
Fresh lime, chopped peanuts, diagonally sliced green onions and crushed red pepper flakes, if desired

Steps

1

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
2

In large bowl, mix peanut butter, water, soy sauce, vinegar, gingerroot and garlic using whisk.
3

Add chicken and broccoli to bowl; toss to coat.
4

Spoon chicken mixture evenly onto sheet pan.
5

Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender. Stir gently before serving. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

If you don’t have apple cider vinegar, use rice vinegar or white vinegar.
You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 1 1/2g; 8%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 660mg; 27%

Potassium: 310mg; 9%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 2g; 9%

Sugars: 3g

Protein: 30g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 40%; 40%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;