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4 Meal Prep containers with Thai Chicken bok choy and rice
4.85 from 13 votes

Sheet Pan 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.
Prep Time10 mins
Cook Time45 mins
marinate30 mins
Total Time55 mins
Servings: 6 servings
Calories: 1007kcal


For the marinade and sauce

  • 1 bunch fresh cilantro
  • 1 (14 ounce) can coconut milk
  • 1 cup peanut butter
  • 1/4 cup fish sauce
  • 2 tsp tamarind paste optional
  • 2 limes juiced
  • 1 tbsp brown sugar
  • 1-inch piece fresh ginger minced
  • 2 cloves garlic minced
  • 2 tbsp Thai red curry paste
  • 1/4 cup soy 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.
  • Prepare the marinade/sauce ahead of time. 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.


Calories: 1007kcal | Carbohydrates: 22g | Protein: 55g | Fat: 73g | Saturated Fat: 23g | Cholesterol: 170mg | Sodium: 1707mg | Potassium: 800mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4580IU | Vitamin C: 45.2mg | Calcium: 151mg | Iron: 4.1mg
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