The Forked SpoonSheet Pan Thai Chicken Recipe with Bok Choy
What you'll need
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Ingredients
Serves 6- 1 bunch fresh cilantro
- 1 small bunch cilantro (minced)
- 1-inch piece fresh ginger (minced)
- 1/4 cup olive oil
- 2 limes (juiced)
- 2 cloves garlic (minced)
- 1 (14 ounce) can coconut milk
- 1 cup peanut butter
- 1/4 cup fish sauce
- 3 pounds chicken ((I used chicken thighs and drumsticks))
- Chopped peanuts (for serving)
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon Thai red curry paste
- Cooked Rice (for serving)
- 1 pound baby bok choy
- 2 teaspoon tamarind paste (optional)
- Thai red chiles (thinly sliced)
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Steps
- Step 1
Prepare the marinade and sauce. Place all ingredients for the marinade into the bowl of a large food processor or blender and process until smooth and creamy.
- Step 2
Transfer chicken pieces and 1 cup of the sauce/marinade to a large zip-lock bag. Coat chicken in the sauce and allow the chicken to marinate for at least 30 minutes to overnight in the refrigerator. Reserve remaining marinade.
- Step 3
When ready to cook, preheat oven to 375 degrees F. Place chicken pieces on a large baking sheet, skin-side-down. After 20 minutes, flip the chicken over and cook for an additional 20-30 minutes, or until fully cooked.
- Step 4
Remove chicken from the oven and increase oven temperature to 450 degrees F. Scatter the boy choy over a baking sheet and roast for approximately 10 minutes, or until wilted, slightly charred at the edges, and cooked.
- Step 5
Serve chicken with rice or quinoa, if desired, or pack into individual meal prep trays drizzled with remaining Thai peanut sauce. Sprinkle with chopped peanuts, sliced red chili, or brushed with olive oil mixed with fresh minced cilantro.
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Prepare the marinade and sauce. Place all ingredients for the marinade into the bowl of a large food processor or blender and process until smooth and creamy.
Source: The Forked Spoon
