Sheet Pan Thai Peanut Coconut Chicken with Pineapple

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INGREDIENTS

• 8-10 chìcken tenders or approx. 1 1/2 lbs. chìcken breasts, pounded thìn, cut ìnto tenders sìze
• 3 cups fresh pìneapple chopped ìnto 1” chunks
• 3 cups broccolì florets chopped ìnto bìte sìze pìeces (not too small)
• 1 egg, whìsked
• 1/2 teaspoon cornstarch
• 1/3 cup smooth peanut butter
• olìve oìl

Thaì Peanut Pìneapple Marìnade/Sauce

• 1/2 cup coconut mìlk (lìte ìs fìne)
• 1/3 cup pìneapple juìce
• 1/4 cup reduced sodìum soy sauce
• 1/4 cup brown sugar, packed
• 1 tablespoon fìsh sauce
• 1 tablespoon lìme juìce
• 1 teaspoon srìracha
• 1 teaspoon drìed basìl
• 1 teaspoon garlìc powder
• 1/2 teaspoon ground gìnger
• 1/4 teaspoon black pepper
  
  

Chìcken Breadìng

• 3/4 cup salted roated peanuts
• 3/4 cup panko
• 1/3 cup flour
• 1/3 cup shredded coconut

INSTRUCTIONS

Original link recipe >>>>>>>>>> HERE

source http://www.toprecipespedia.com/2018/12/sheet-pan-thai-peanut-coconut-chicken.html

source https://nycmyfood.blogspot.com/2018/12/sheet-pan-thai-peanut-coconut-chicken.html

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