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Sheet Pan Chicken + Sweet Potatoes with Peanut Ginger Sauce

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People

Ingredients

  • 1 lb boneless skinless chicken breasts, cut into bite-sized cubes
  • 2 medium sweet potatoes (about 1.5 lbs), cut into bite-sized cubes (4-5 cups)
  • 2 tbsp olive oil, divided
  • 2 tsp garlic powder, divided
  • 1 tsp kosher salt, divided
  • ¼ cup peanut butter
  • 2 tbsp rice vinegar or lime juice
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp grated ginger
  • 1-3 tsp sriracha (optional)
  • Chopped cilantro
  • Chopped peanuts
  • Lime wedges

For the slaw:

  • 3 cups thinly sliced cabbage (or any raw crunchy veg)
  • ¼-½ cup chopped cilantro
  • 2 tbsp lime juice or rice vinegar
  • ½ tsp kosher salt

Items you can prep ahead (optional)

  • Cut 1 lb boneless skinless chicken breast into bite-sized cubes
  • Cut 2 medium sweet potatoes into bite-sized cubes (4-5 cups)
  • Make peanut ginger sauce
  • Thinly slice 3 cups cabbage (or any raw crunchy veg)
  • Chopped ¼-½ cup cilantro
  • Make the slaw

Instructions

  • Preheat your oven to 450F or 425F convection. Line two baking sheets with parchment paper.
  • Add chicken cubes to one baking sheet and sweet potatoes to the other. Toss each with 1 tablespoon of oil, 1 teaspoon garlic powder, and ½ teaspoon salt. Toss to coat, then spread out into an even layer.
  • Bake for 15-20 minutes, or until the chicken is cooked through and golden on the bottom and sweet potatoes are deeply browned (the sweet potatoes may take longer than the chicken).
  • In a medium bowl, add the peanut butter, vinegar or lime, soy, syrup, ginger, and sriracha (if using). Whisk until smooth. If the sauce is too thick, add water (1 tablespoon at a time) until it reaches a drizzle-able consistency. This depends on your peanut butter (I usually add 1-2 tablespoons water).
  • In a medium bowl, mix together the cabbage, cilantro, lime or vinegar, and salt.
  • Serve the chicken and sweet potatoes topped with the peanut dressing, fresh herbs, and peanuts and slaw on the side.

Notes

Substitutions:

  • To make vegetarian/vegan, substitute the chicken with a block of tofu, pressed and cut into small cubes. Increase the oil to 2 tablespoons. Toss the tofu with 1 tablespoon of cornstarch to make it more crispy!
  • Use a combination of veggies in addition to or in place of the sweet potato. It’s a great way to use up odds and ends in the fridge.
  • Use any combination of thinly sliced crunchy raw veg in the slaw.
  • Sub peanut butter with any nut or seed butter. 

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Chicken and sweet potatoes: up to 4 days in the fridge or 2 months in the freezer
    • Peanut ginger sauce: up to 6 days in the fridge or 2 months in the freezer
    • Slaw: up to 7 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover chicken and sweet potatoes in the microwave. Slather it all over with the peanut sauce and serve slaw on the side. Top with herbs and nuts!
  • Turn it into a salad - warm up the chicken and potatoes and toss in a large bowl with the slaw and any leafy green (or more cabbage). Stir some water into the sauce to make it into a thinner dressing and pour all over. Taste and add more salt or vinegar!
  • If peanut sauce thickens in the fridge, just stir in a splash of water to thin.