Thai Chicken with Bok Choy– Marinated in a rich and creamy peanut sauce, this easy and delicious oven-baked Thai Chicken Recipe with Bok Choy is a year-round family favorite.
How do you determine if a recipe is easy versus difficult to make? Is it the cooking time, ingredient list, dishes, skills required? One thing I have learned over the years is that not all easy recipes are created equally for everybody.
This Thai Chicken is the perfect example of a recipe that may be easy for some people, while for others, seem completely daunting.
Rather than simply tell you guys that this recipe is easy, I thought it would be fun to play both sides and explain why this Thai chicken recipe is actually super easy to make, how you can make it easier, while also explaining the challenges.
Let’s start with the ingredients in this Thai Chicken and then chat about what makes this recipe super easy.
Ingredients in this Sheet Pan Thai Chicken with Bok Choy
- Coconut milk
- Peanut butter
- Fish sauce
- Tamarind paste (optional)
- Brown sugar
- Thai Red Curry Paste- store-bought or homemade
- Soy sauce
- Bok choy
- Olive oil
- Thai red chiles (optional)
What makes this Thai Chicken Recipe super easy
- The chicken and bok choy cook on the same baking sheet. Fewer dishes equals less cleaning.
- The marinade/sauce is blended in a food processor or blender. I love this because there is no need to chop and mince everything into tiny pieces. Simply dump and blend. And, if you have a Vitamix blender it practically cleans itself once the job is done.
- You don’t have to prepare everything all at the same time.
- The ingredient list is relatively simple. There are a couple ingredients like tamarind paste or Thai red chiles that may not be available to the masses, but those ingredients are not mandatory.
- Leftovers actually taste really great. So, make extra and meal prep!
What makes this Thai Chicken Recipe challenging
I have no problem being totally transparent with you guys. After all, the last thing I want is for you to make one of the recipes that I claim to be the easiest thing ever, just to find that it was the most complicated thing on earth.
The same can be said for a recipe that I claim to be one of the most delicious things I have ever eaten, just to find out you hate it. But that’s different, since, I may actually really feel that it is the best pasta in the world and tastebuds can’t really be reasoned with.
- The ingredient list is long. Yes, this Thai Chicken has a lengthy ingredient list. Fortunately, most of these ingredients are super easy to find.
- It’s not a dump and walk away kind of recipe. There are several stages. Fortunately, each stage is easy and most can be done ahead of time.
Tips & Tricks to make this Thai Chicken even easier
- Prepare the marinade/sauce ahead of time. As in the night before. Just 10 minutes is all it takes to prepare the marinade, but doing it the night before will make your life so much easier. All you’ll have to do the next day is add the chicken to a baking sheet, and bake.
- Prepare the rice or preferred carb the night before, too. As you can see, I’m a huge fan of meal prepping. It takes a little forethought, but it makes life so much easier.
- Use chicken breasts or tenders for faster cooking time. Chicken breasts take approximately 25 minutes to cook, but always check that a digital meat thermometer registers 165 degrees F.
- Purchase PREMADE Thai Chicken Peanut Sauce. Don’t worry, this is a judgment-free zone. Homemade is great, but sometimes storebought is better.
You may also enjoy these chicken recipes
- 20 Minute Chicken Gyro Recipe with Tzatziki
- Cajun Chicken and Rice Bake
- Skinny Baked Popcorn Chicken Recipe
- Citrus Chicken Marinade Recipe
- Chicken Fajita Meal Prep Recipe
- Easy Sheet Pan Sumac Chicken with Roasted Vegetables
- Easy Skillet Chicken Marsala with Pancetta
- Creamy Chicken and Tomato Potato Gnocchi Recipe
- 15 Minute Angel Hair Pasta Recipe with Chicken
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Sheet Pan Thai Chicken with Bok Choy
For the marinade and sauce
For the chicken and bok choy
- 3 pounds chicken, (I used chicken thighs and drumsticks)
- 1 pound baby bok choy
- 1/4 cup olive oil
- 1 small bunch cilantro, minced
- Chopped peanuts, for serving
- Thai red chiles , thinly sliced
- Cooked Rice, for serving
- 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.
- 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.
- 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.
- 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.
- 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.
- Nutrition information is calculated using full-fat canned coconut milk and regular, full-fat peanut butter. You can easily cut down on calories and fat in this recipe by using low-fat coconut milk.