Dunk & Crumble

Quick Chicken & Baby Broccoli with Spicy Peanut Sauce

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It’s here!  It’s here!  It’s publication day!!!!

Can somebody hand me a large glass of wine, please?

I mean, my nerves are in knots and my palms are super sweaty, but IT. IS. HERE!  Sheet Pan Suppers.  Two years of work, in cookbook form!  Is anyone else freaking out a little bit?

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…Just me?  Cool.

In honor of publication day, I thought I’d share one of my favorite weeknight recipes from the book – this Quick Chicken & Baby Broccoli with Spicy Peanut Sauce!

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Peanut sauce (or peanut “snauce,” if you’re my sister) should be it’s own food group, as far as I’m concerned.  This one is sweet and tangy and spicy, and you could probably get me to eat an old boot if it were covered in enough of the stuff.

As it is, we’ll thickly slather it on thinly sliced chicken breasts and tender broccolini, and the whole thing will cook — you guessed it — on a SHEET PAN, under the broiler, in about twelve minutes!

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Happy publication day!  If you’re feeling it, go buy yourself a copy of Sheet Pan Suppers from your local bookstore, or from any of these online retailers:

Amazon |  Barnes & Noble |  IndieBound |  Workman

Thanks for your support, friends!  You rule.  #sheetpansuppers!

Quick Chicken & Baby Broccoli with Spicy Peanut Sauce

From Sheet Pan Suppers

Ingredients:

  • Olive oil cooking spray (optional)
  • 1 tablespoon packed dark brown sugar
  • 1/4 cup plus 2 tablespoons creamy peanut butter (commercial or natural)
  • 1 tablespoon toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon rice vinegar
  • 1/4  cup warm water
  • 1 tablespoon freshly squeezed
  • lime juice
  • 2 bunches broccolini (about 1 pound total)
  • 4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Directions:

Preheat the oven to broil, with a rack 4 inches from the heat. Line a sheet pan with aluminum foil or mist it with cooking spray.

Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water, and lime juice in a medium-size bowl until smooth. Set aside . cup of the peanut sauce for serving.

Rub the broccolini and chicken with the remaining peanut sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye on the pan to prevent burning, and flipping the chicken halfway through, until the chicken is just cooked through, the broccolini is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes.

Serve the chicken and broccolini hot from the oven with the reserved dipping sauce alongside.

 

Reader Interactions

Comments

  5. A great accomplishment Molly. Lots of meaty ( no pun intended) stuff in this book. Chock full of great recipes and stories and tidbits to boot. Love it! Congratulations!

    Reply

  6. I was poking around Amazon and came across your cookbook which led me to your blog. Both are Wonderful! I just finished ordering your book and now on my way to Trader Joe’s to get the ingredients for your Chicken and Baby Broccoli with peanut sauce recipe. Can’t wait! Thank you and wishing you the Best!

    Reply

  7. I just came across your book and am so in love with the idea of sheet pan suppers (especially for my dishwasherless kitchen!) I’m hoping to see it join my cookbook library come Christmas 🙂
    Glad to have found it and your blog as well!

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  8. The Houston Chronicle ran an article about your book this morning! Came right home & ordered it to give to my daughter who doesn’t cook in hopes of turning her into a one pan cook. Fingers crossed! Bought one for myself too. Great reviews so far online. Congrats & glad to find your blog!

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  9. Hi Molly- just got your book as a gift from my book club friend who is an amazing cook. I love the way you write and cannot wait to try your recipes. What an accomplishment. Congrats!

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  11. I just ordered on Amazon – they were all out and put me on a wait list but I should be getting it soon. Cannot wait to receive this book in the mail. Merry Christmas to me :).

    Reply

  12. Saw the chicken and baby broccoli recipe in Parade. Made it tonight, quick, easy and
    YUM-O!!! I’m ordering your book ASAP!! Very excited to try more of your recipes!! Thank you!!

    Reply

  13. Well it took me long enough to fix this wonderful recipe. But I have to say….all GOOD things come in time. I can not tell you how very much we liked this new recipe and will be made over and over. Sure easy..Wonderful tasting. My brother will LOVE this. Thank You so very much. Hugs

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  14. This recipe is OUT OF THIS WORLD!!!! So simple and absolutely wonderful, can’t say enough about it and I’m ordering your book now based on this recipe (which I found in PARADE Magazine). You are quite a secret genius (at least right now).

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  15. Making this tonight and was wondering how much sauce you are supposed to set aside for dipping? It’s blank in the recipe above. Gave your book to my Mom and she loves it! Can’t wait to get a copy for myself 🙂

    Reply

    • Hi Hannah! I’d say leave about 1/4 cup for dipping (but you can leave a bit more if you like). Hooray for you and your mom! 🙂 xo

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      • Thanks Molly! This was SO delicious and the perfect weeknight dinner! My husband and I both loved it.

  16. I’m so excited to try this recipe but my broiler is broken… can I just roast instead? At what temperature?

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    • I’ve only used the broiler for this one but if you roast, I’d say try at 375 and keep a close eye on everything – it will cook quickly (and you don’t want the chicken to dry out…). Good luck!

      Reply

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